Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb pork shoulder or country style boneless pork chops, cut into large pieces
- 1 lb sweet sausage links, cut in half
- 1 lb hot sausage links, cut in half
- 1 lb meatballs, frozen, thawed or your favorite homemade meatballs
- 2 medium vidalia onions, or other sweet onion diced
- 1 cup finely diced carrots
- 5 garlic cloves, minced
- 4 tablespoons chopped fresh oregano
- 1 cup red wine, i used chianti
- 56 ounces canned fire roasted crushed tomatoes , 2-28 ounce cans
- 2 (28-ounce) cans pureed tomatoes
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh basil
- 3 teaspoons granulated sugar
- salt and pepper, to taste
Instructions
- Heat olive oil in a large Dutch oven or stockpot over medium-high heat.
- Add pork pieces and brown them on all sides, then transfer to a bowl.
- Remove excess fat, leaving about 2 tablespoons, and brown the sausage in batches, then add to the bowl with the pork.
- Cook onions and carrots in the pot until onions are translucent.
- Add garlic and oregano; cook for 1-2 minutes, then add wine to deglaze the pot.
- Return pork and sausage to the pot, add meatballs, crushed tomatoes, and puree.
- Stir in parsley, basil, sugar, salt, and pepper.
- Reduce heat to low, cover partially, and simmer for 2-3 hours until the pork is tender.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a thicker sauce, simmer uncovered during the last hour of cooking.
Feel free to customize with your choice of meats or spices.
Serve with pasta or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 250 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg