Pork & Bell Pepper Pomodoro4 lbs. boneless Country Pork Rib meat (sliced 1 inch squares, ¼ inch thick)
3 lbs. Italian Sausage (Hot or Sweet, your preference, cut into ½ inch wheels after baking)
¼ cup rendered Pork Fat (Leaf Lard, Salt Pork or Bacon)
2 lbs. Onions (large dice)
2 Green Bell Peppers (very large dice)
2 Red Bell Peppers (very large dice)
1 bulb Garlic (sliced ¼ inch)
1 jar Roasted Red Peppers in Water
1 cup Wine (Riesling for a sweeter sauce, Pinot Noir for a bolder sauce)
24 oz. Tomato Paste
2 – 28 oz. cans Crushed Tomatoes
1 #10 can Diced Tomatoes
1½ TBSP. Oregano
1½ TBSP. Sweet Basil
6 Bay Leaves
1 TBSP. fresh ground Black Pepper
1 TBSP. Salt
1 pint Chicken Stock
1 pint Beef Stock
325 grams Sugar
2 TBSP. Grapeseed Oil
¼ cup grated Parmesan Cheese
Pre-heat oven to 300° and cook Italian Sausage for 1 hour. Let cool and slice. In a large sauté pan, bring rendered Pork Fat up to its smoking point. Add Garlic slices and swirl quickly in Pork Fat, until golden brown. Remove Garlic with slotted spoon and add to sauce pot. Add and cook Pork Rib Meat 2 pounds at a time and brown. Remove with slotted spoon and add to sauce pot. In a blender or food processor, puree the contents of the jar of Roasted Red Peppers and add to sauce pot. Add Chicken & Beef Stock to sauce pot, making sure all the contents of the pot are completely covered. If it isn’t, add enough water to get it there. Cover the sauce pot and bring to a boil. Once boiling, set flame to low and cook for 30 minutes. Add Grapeseed Oil to sauté pan, bring up to heat and add Onions and Bell Peppers and cook over medium heat. When Onions start to brown, add Wine and de-glaze the sauté pan. After the Pork has completed its 30 minutes of tenderizing, add all remaining ingredients into the sauce pot, except the Parmesan Cheese and bring up to a low simmer. If it seems too thick, add some water to it. Simmer uncovered for 3 hours and then add Parmesan Cheese. Cook for an additional hour.
Because the sauce has large chunks of meat and vegetables, you want to serve it over a large pasta shape like Rigatoni, Farfalle or Shells.