Sunday Sauce With Meatballs, Sausages, And Pork Chops

• 1/2 cup extra virgin olive oil
• 1 lb mild sausage
• 1/2 lb hot Italian sausage
• 6 thinly sliced pork chops (about 3 pounds)
• 2 cups dry red wine
• 2 tablespoons chopped garlic
• 2 onions, diced
• 1 cup diced pancetta (or a fatty prosciutto or regular bacon)
• 1 tablespoon crushed red pepper flakes
• 1 gallon italian tomato
• 2 cups chopped basil
• 2 lbs cooked meatballs (suggest my Authentic Italian Meatballs recipe)
• 1 lb rigatoni pasta

1. In a large pot over medium heat, heat the oil and saute the sausage and pork chops until brown, about 10 minutes - Don'’t worry if the meat is not cooked through because the meat will cook through in the sauce.
2. Remove the meat from pan and set aside; Deglaze the pan with 1 cup red wine.
3. In the same pot, add the garlic, onions, pancetta, and crushed pepper and cook until the onions and garlic are lightly browned, about 2 minutes.
4. Add the remaining cup of red wine and reduce by half. Add the tomatoes and simmer for 1 hour over low heat. Add the basil, sausage, pork chops, and meatballs to the tomato sauce and simmer for an additional hour over low heat.
5. In a large pot of boiling, salted water, cook the pasta for 10 to 12 minutes or until al dente. Drain the pasta, toss it with the Sunday Sauce, and serve immediately.

extra virgin olive oil, sausage, hot italian sausage, pork chops, red wine, garlic, onions, pancetta, red pepper, gallon italian tomato, basil, italian meatballs, rigatoni pasta

Taken from www.food.com/recipe/sunday-sauce-with-meatballs-sausages-and-pork-chops-114261 (may not work)