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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