Angela's Fusilli Pork Bolognese

• 1 onion (chopped)
• 2 garlic cloves (Chopped)
• 3 red bell peppers (sliced andchopped)
• 6 tablespoons olive oil
• 12 cup fresh parsley (chopped)
• 12 cup fresh basil (chopped)
• 3 tablespoons cilantro, fresh (chopped)
• 3 tablespoons oregano, fresh (chopped)
• 14 cup fresh thyme (chopped)
• 1 cup grated fresh parmesan cheese
• 3 tablespoons salt
• hot pepper flakes (optional)
• 32 ounces tomato sauce
• 32 ounces tomatoes, pieces
• 16 ounces tomato paste
• 2 cups water
• 4 pork chops, cut up
• 1 lb fusilli

1. In a medium saucepan, add 3 tbsp olive oil, onion, garlic, bell pepper, oregano and thyme.
2. Saute until brown and translucent.
3. In a large saucepan saute pork pieces on both sides until brown.
4. Mix the chopped ingredients into the pork and mix thoroughly.
5. In a 5 qts.
6. pot, pour all ingredients inches Add Tomato Sauce, Tomato pieces, tomato paste .and.
7. water and bring to boil.
8. Lower heat to medium and allow to simmer for at least 2 hours (The.
9. longer time, the better).
10. Just before completion, add Grated Parmesan cheese and stir.
11. Keep warm on low on stove top.
12. In a Spaghetti Pot, boil 8 CUPS water adding at least a good handful of sea salt and 3 tablespoons olive oil.
13. Bring to boil and add fusilli.
14. Boil fusilli for at least 8-10 minutes for al dente (longer for softer pasta).
15. Drain fusilli and add 1/2 of sauce and mix thoroughly.
16. Serve with the remaining sauce poured over plated fusilli.

onion, garlic, red bell peppers, olive oil, parsley, fresh basil, cilantro, oregano, thyme, parmesan cheese, salt, hot pepper, tomato sauce, tomatoes, tomato, water, pork chops, fusilli

Taken from www.food.com/recipe/angelas-fusilli-pork-bolognese-521735 (may not work)