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Sausage And Pork Sauce Recipe
|Onion||1 Medium, chopped|
|Carrot||1 , chopped|
|Celery stalk||1 , chopped|
|Garlic||2 Clove (10 gm)|
|Olive oil||2 Tablespoon|
|Bone in pork loin chops||4|
|Hot italian sausages||2 , broken up|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Tomato paste||6 Ounce (1 Can)|
|Canned tomato puree||2 Cup (32 tbs)|
|Hot cooked penne||2 Cup (32 tbs)|
|Grated romano cheese||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 2880 Calories from Fat 1007
% Daily Value*
Total Fat 113 g173.6%
Saturated Fat 32.8 g164.1%
Trans Fat 0.5 g
Cholesterol 596.3 mg
Sodium 1275.3 mg53.1%
Total Carbohydrates 239 g79.5%
Dietary Fiber 21.6 g86.3%
Sugars 56.3 g
Protein 193 g385.9%
Vitamin A 309% Vitamin C 180.2%
Calcium 55% Iron 130.7%
*Based on a 2000 Calorie diet
Cover and process until finely chopped.
In a large skillet, heat the olive oil and saute the vegetables for 5 minutes.
Meanwhile, remove the pork meat from the bones, reserving the bones.
Chop the meat into 1/2-inch cubes.
Add the chopped pork, pork bones, and sausage to the skillet.
Brown the meat until it is no longer pink.
Stir in the wine and cook for 3 minutes.
Add the tomato paste and cook for 1 minute, stirring constantly.
Add 1 tomato-paste-can of water and the tomato puree.
Bring to a boil, then reduce the heat.
Simmer, partially covered, for 1 hour.
Discard the bones.
Serve over penne and sprinkle with Romano cheese.