Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

30 oz CAN TOMATO PUREE
1 md ONION CHOPPED
1 WHOLE BAY LEAF
3 lg 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 BREA

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