While trying to find the best off-the-shelf pasta sauce, I realize that nothing beats a homemade recipe. This recipe takes time but is pretty simple. Make a large batch and freeze the rest, it’s good for pasta and pizza, or wherever your creativity takes you. I got this recipe from my friend Jenn O., who is a wonderful cook and friend. I guess people who cook good food tend to be great people too. Enjoy!

Ingredients

• Crushed Tomatoes — 4 cans, 28-oz each (Rienzi /Tuttorosso brand)
• Bone-in Pork Chop — 3 (about half-inch thick each)
• Onion — 2, chopped (I like to use sweet onions)
• Mushroom — 2 packs (16 oz total; I like to use Baby Bella)
• Garlic — 15-20 cloves, sliced/chopped

Season with

basil, bay leaf, salt, pepper and sugar; can also add parsley or Italian seasoning (for this batch, I used 2 handfuls of basil and 4 bay leaves)

Serve with

Romano Grated Cheese

Optional

• Spicy peppers — 8 jalapeños for a hint of spiciness
• Diced Tomatoes — 1 to 2 cans (for chunkier texture)

Instructions

1. Coat a big pot with olive oil. Sautee garlic, onion and mushroom (optional jalapeño peppers). Add crushed tomatoes and seasoning, cook for 1 hour on low/medium heat.
2. Season pork chop with salt and pepper, brown in frying pan.
3. After 1 hour, add pork chop to sauce. Simmer for hours (minimum of 2 hours, but the longer the better) on low heat. Stir occasionally, taste and season, and skim fat on top. Be careful because sauce can be splashy and very hot.
4. When it’s done, remove the pork chop and bay leaves.

• This recipe makes a huge batch. I like to freeze the sauce to be used later. For a quick meal, sautee the sauce with sausage/turkey/ground beef, add kraft or mozzarella cheese and serve with spaghetti.