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|Recipe contributed by James Gilardi
- 4 pounds plum tomatoes
- 1 large can tomato paste (18 ounces)
- 1 large can tomato sauce (29 ounces)
- 2 pounds Italian sausage hot or mild
- 2 pounds pork neck bones
- 2 pounds of meatballs
- 2 pounds pork tender loin
- 1/4 cup olive oil
- Salt & pepper to taste
- 4 big cloves garlic
- Crushed red pepper to taste
- One tablespoon oregano
- Small bunch of fresh parsley
|In a large stock pot add olive oil and brown all your meat. Remove the meat and place it on the side. Add garlic to the pot and the tomato paste and brown. Add tomato sauce with 5 cans of water, plum tomatoes and heat to boil. Add oregano, chopped parsley, crushed red pepper to desired hotness, salt & pepper to taste. Bring to a boil and reduce flame to low. Add the meat back to pot and cook for about four hours. Serve gravy with meat over your favorite pasta, ravioli, manicotti or what ever you desire. My family always called it gravy, we never called it sauce. Makes approximately 12 servings.
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