A meaty sauce for an Italian feast. Serve with spaghetti on a giant platter. Adapted from 4 or 5 different recipes around the web.
- 2 Tbsp. cup olive oil, 2 turns of the pan, for both meats and sauce
- 3 thin cut pork loin chops (replace with thin-sliced beef tenderloins if desired)
- Salt and pepper
- 2 each sweet and hot Italian sausage links
- 1 lb. of Italian Meatballs (put these in oven just before browning meat)
- 1 teaspoon crushed red pepper flakes
- 4 cloves garlic, chopped
- 1/2 large sweet onion, minced
- 1/2 cup beef broth
- 1/2 cup good red wine (the wine you’ll serve with dinner – replace with an additional half cup of broth if no alcohol desired)
- 28 oz. crushed tomatoes
- 28 oz. diced tomatoes
- 2 Tbsp. chopped flat-leaf parsley
- 2 Tbsp. chopped fresh basil
- 2 Tbsp. chopped fresh oregano
- Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat.
- Cut pork chops in half and season with salt and pepper.
- Cut sausages in half lengthwise – remove skin.
- Add 1 Tbsp. olive oil to pan.
- Place chops in pan or pot and brown 2 minutes on each side, set aside.
- Add another Tbsp. oil and sausages.
- Brown sausages 2 minutes on each side and set aside.
- Add pepper flakes, garlic, and onion to the pot and saute 1 minute.
- Add broth and wine to the pan and scrape up drippings.
- Add tomatoes and herbs and bring sauce to a bubble.
- Add pork chops, sausage, and meatballs to pot and reduce heat to simmer.
- Simmer sauce until ready to serve, 12 to 15 minutes.
This recipe was submitted by rjp on February 4, 2005.