Italian Tomato Sauce (For Eggplant With Pasta Macaroni Recipe)

• 3 cans (28 ounces each) Italian plum tomatoes
• 1/2 teaspoon oregano
• 1 tablespoon minced fresh basil, optional
• Salt and black pepper
• 1 pound sweet or hot Italian sausage
• 1 pound (or larger) piece of pork loin, pork butt or pork shoulder
• 2 tablespoons olive oil
• 1 large onion, minced
• 1 to 4 cloves garlic, minced.

1. 1. Place a food mill over a Dutch oven or other large deep pan, and pass the tomatoes through until only the seeds remain; or seed the tomatoes, puree in a food processor and pour in the pan. Add 2 cups water, oregano, and basil, if using, and salt and pepper to taste. Bring to a boil, then reduce heat to low.
2. 2. Place sausage in a skillet and add water to cover. Bring to a boil and cook, covered, until surface is opaque, about 3 minutes. Drain well and pat dry with paper towels. Return sausage to skillet and place over medium-high heat. Prick sausages all over with a fork to release oil into the pan; cook until browned on all sides. Transfer to the pot of sauce.
3. 3. Season the pork with salt and pepper. In a large skillet over medium heat, heat the oil until shimmering. Add the pork and brown on all sides, about 5 minutes. Reduce heat to low, and add onion and garlic. Cover and cook until the onion is soft, about 5 minutes. Transfer contents of skillet to the pot of sauce.
4. 4. Simmer the sauce until the pork is tender, 2 to 3 hours. To serve, remove meats and place on a serving platter to pass separately, and use the sauce to dress pasta.
5. Yield: About 4 1/2 cups.

italian plum tomatoes, oregano, fresh basil, salt, sweet, pork loin, olive oil, onion, garlic

Taken from www.epicurious.com/recipes/member/views/italian-tomato-sauce-for-eggplant-with-pasta-macaroni-recipe-50166464 (may not work)