PORK RAGU AND SAUSAGE SPAGHETTI SAUCE Doreen's Kitchen

Pork
Ragu
Spaghetti
Sauce

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	INGREDIENTS: Large can (about 6 lbs) Ground Tomatoes (I prefer 7-11 or 6-1 or if you can find it, Saparito About 1 lb. of Sausage Pork Neck Bones or Chops Cheese Cloth at least 5-6 Garlic cloves, diced 1 Tablespoon or more of Salt & Pepper 1 Tablespoon or more of Oregano 1 Tablespoon or more of Parsley 1/3 or more stick of Butter or Margarine Olive Oil Red Wine (Merlot) about 2 Cups or more of Parmesan dash of Sugar if you want Wrap up & secure tightly the Pork Neck bones or Chops in Cheesecloth, set aside. Cut up Sausage links with scissors, put into large pot with Olive Oil, Butter or Margarine. Add all seasonings and diced up Garlic. Saute until Sausage is just browned on all sides.

Stir frequently

Add Tomato Sauce with about....

a 1/3rd of the can with water
Stir.
At this point you can add Merlot and/or
Sugar if you want. Some people like the
sweetness of both.

	Now add the neck bones or chops wrapped in Cheesecloth and push it down into the sauce. Top with half the Parmesan and cover, DO NOT STIR. Cover & Simmer for at least 20 min. o en Simmer for 20 min or so, THEN stir. Put on the rest of the Parmesan Cheese, DO NOT STIR, cover and simmer for 20 min more. Let it cool for a moment, then you can boil your Pasta. But most of my clan wants it RIGHT AWAY. Anyways, what I do as the pot of sauce is still very hot is I fold over a dish rag and make room for it on the bottom of the refrigerator and after about an hour I then cover it (usually with a pizza tin) and refrigerate for one day. After a day I then put it in containers and freeze. You CAN make a large amount of Pasta and add some sauce and freeze for later use, usually to brown bag & then nuke at work.