Remove them once they are cooked through. The pork will be served as a side dish to the meal. Then, sauté a large amount of minced garlic, crushed red pepper, salt, black pepper, and one tablespoon of tomato paste.
Next, pour in eight ounces of Josh Cellars Cabernet Sauvignon. Add a can of San Marzano whole tomatoes and crush them with a wooden spoon. Sprinkle in a generous handful of Italian seasoning and more salt and pepper.
Bring the sauce to a boil, cover the pot part of the way, and let it simmer for thirty minutes. After thirty minutes, dump in two cans of crushed tomatoes and the rest of the can of tomato paste.
Then, fill the empty tomato paste can with water two times and pour the water into the sauce. Add a bit of sugar, two bay leaves, and a small chunk of Pecorino Romano, which Melissa stresses is very important.
Place the pork back into the pot and allow it to simmer in the sauce for at least two hours. The longer, the better! Add water and seasoning as needed. Within the last ten minutes, throw in a bunch of basil leaves.
@melissajorealrecipes Easter Sunday Stuffed Shells ??? #stuffedshells #italianfood #easterrecipe #eastersunday
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