Pork and Sausage Ragu
1/2 cup olive oil
2 pounds pork butt or boneless shoulder
1/2 cup red wine
4 cups water
2 large onions, chopped
4 cloves garlic, chopped
4 cups tomato sauce
2 bay leaves
2 teaspoons sugar
Pinch of crushed red pepper
Salt and pepper, to taste
1 pound Italian sausage
In a large skillet, heat 1/4 cup of the oil and brown the pork. Add the wine and
let it bubble up. Add 3 cups of water and set the pan aside.
In a deep pot, heat the remaining 1/4 cup oil. Cook the onions for 8 minutes.
Add the garlic, remaining 1 cup water, tomato sauce, bay leaves, sugar, salt,
pepper, pork and its liquid.
Bring to boil, cover, then simmer, stirring some, for 1 1/2 hours.
Add the sausages and cook 30 minutes. Serve with spaghetti.
Makes about 2 quarts.
Adapted from "The Heart of Sicily"