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I have finally perfected my pasta sauce!! It's taken me a lot of trial and error, but I think I've got it down pat now!
Three cans of plum tomatoes - Divella brand (brand is important!) Use whole tomatoes and cut them up coarsely while in the can. You want chunks. Do NOT used diced canned tomatoes.
One large onion - minced
3 cloves garlic - minced and crushed with the side of the knife
3-4oz ground pork
Salt and pepper.
Herb Mix:
2 (parts) oregano
2 (parts) thyme
2 (parts) marjoram
1 (part) rosemary (fresh is best. It avoids the little sticks and stems!)
1 (part) sage (dried sage that has been rubbed and crumbled)
1 (part) fennel (use freshly crushed/ground seeds)
1 (part) basil
1/2 (part) paprika
pinch of nutmeg
I mix these up then add 2-3 tablespoons to the sauce
(If using fresh herbs, dip each in boiling water for 1-2 seconds before using. Really brings out the flavor! Frankly, dried herbs have a stronger flavor.)
Saute the onion until translucent, then add garlic and cook another minute while stirring. Remove from pot and add meat. Stirfry until browned. Add onions back into the pot and add all the rest of the ingredients. Cook over the lowest heat (use a heat diffuser if needed) for about an hour stirring every 10 minutes. Adjust salt and pepper to taste.
Serve over larger 'shapped' pasta (not spaghetti. It's too thin to hold the sauce. Instead, use rotini, rigatoni, fusilli, wheels, etc. )
Stitchawl
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