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$30 to feed 4 people in 2 hours

Mr. Z's Sunday Sauce

Ingredients:

  • 4# boneless pork butt-4oz sweet Italian Sausage$ Oz Hot Italian Sausage
  • 1 cup whole peeled garlic
  • 1 white onion4 Pablano peppers
  • 1 cup dry red wine- (malbec or rioja works)
  • 2 beef bouillon cubes
  • 5 cups water
  • 16 oz of your favorite jarred tomato sauce ( I like raos marinara) or you can make your own.
  • 1.5# dried pasta
  • Salt and fresh cracked black pepper
  • 4 oz olive oil

Method:

  • Cut pork butt ( or better yet have the butcher do it for you) in 8" X 2" strips.
  • Season pork with s & p and sear until brown in a sauté pan. Sear sausages as well.
  • In a separate pot- sauté one chopped Spanish onion and the whole garlic cloves  and chopped pablanos (make sure all of the seeds are removed and don't rub your eyes after working with the peppers) till lightly brown.
  • Add the wine to the onions and garlic and poblanos and reduce wine by 1/2
  • Add pork pieces, bouillon cubed and water to the pot. Make sure the liquid covers the pork.
  • Bring to a boil then simmer for one hour- cover the pot.
  • When the pork is tender- (hint- a pairing knife should be able to go through the meat very easily) remove the pork from the liquid and let cool down.
  • You now want to bring the pork liquid to a boil and reduce by 80%- it should take about 30 minutes.
  • While the liquid is reducing- take the pork and begin to tear approx. 1 " chunks with your fingers and also slice the sausages in good sized pieces.
  • Once the liquid has reduced by 80% add your 16 ounces of tomato sauce and all of the pork and sausage.
  • Bring to a boil- season with s and p…. And you are good to go.
  • Serve with your best al dente pasta.

If you have any questions, please email me at:
Pzweben@elliman.com

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Paul Zweben, Licensed Associate RE Broker
pzweben@elliman.com
Carolyn Zweben, Licensed Associate RE Broker
czweben@elliman.com
1995 Broadway, New York, 10023

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