Amanda's Extra Meaty Tomato Sauce

Makes 9 cups

Double or triple this recipe when tomatoes are ripe and can or freeze for the winter. It’s a lot of work but worth it when you serve up a bowl on a cold night.

ingredients

4 tablespoons extra-virgin olive oil
1 small yellow onion, peeled and chopped
3 cloves garlic, smashed, peeled and chopped
1 lb. ground pork
1/2 lb. boneless pork shoulder, cut into 1/2" cubes
1/4 lb. semihard pork salami cut into small chunks (experiment with types of salami for different flavors)
3-4 lbs. very ripe pureed peeled plum or other tomatoes (1 28-oz. can if you’re in a pinch)
3-4 lbs. very ripe crushed peeled plum or other tomatoes (1 28-oz. can in a pinch)
2 bay leaves
salt

directions

Heat oil in a medium pot over medium heat. Add onions and garlic and cook, stirring often, until soft, 8-10 minutes. Add ground pork and pork shoulder and cook, stirring and breaking up ground meat with the back of spoon, until meat is no longer pink (about 5 minutes). Add salami, tomatoes, bay leaves, 1 cup of water and salt to taste and bring to a boil. Reduce heat to medium-low, partially cover pot and gently simmer, stirring occasionally, until pork shoulder falls apart and sauce is thick, 2-2 1/2 hours. Adjust seasonings and discard bay leaves before serving, canning or freezing.