Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

30 oz CAN TOMATO PUREE 1 MEDIUM ONION CHOPPED
1 WHOLE BAY LEAF 3 LARGE CLOVES GARLIC,CRUSHED
30 oz CAN WHOLE PLUM TOMATOES 2 c HOPPED MUSHROOMS
HAND SQUASHED 1 ts SUGAR
2 ts DRIED OREGANO 2 lb PORK CHOPS WITH BONES
2 ts DRIED BASIL 1 pn RED PEPPER
6 oz CAN TOMATOE PASTE 1 c DRY WHITE WINE
1 ts GARLIC POWDER SALT AND PEPPER TO TASTE

COMBINE ALL INGREDIENTS IN A LARGE COVERED POT.SIMMER OVER LOW
HEAT FOR THREE HOURS FOR DESIRED THICKNESS.IF TO THICK ,THIN WITH A
LITTLE WATER;IF TO THIN,LET THE SAUCE COOK UNCOVERED OVER VERY LOW
HEAT FOR 30 TO 45 MINUTES LONGER.
SEAFOOD VERSION: OMIT PORK ADD THREE OR FOUR MEDIUM,FRESH CLEANED
BLUE CRABS TO THE LAST HOUR OF SIMMERING.LET REST 30 MINUTES AND
SHAKE SAUCE OF CRAB AND DISCARD THE CRAB. SERVE WITH FAVORITE PASTA
COOKED AL DENTE,LOTS GRATED PARMESAN CHEESE,ITALIAN BREAD AND A GOOD
CHIANTE.MAKES ENOUGH FOR T POUNDS OF PASTA.

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