They rhyme in our world. Like confetti. It’s a deep, rich sauce made with pork chop, bone-in. Father’s Day, Dad shouldn’t grill or cook. Pork chops are basically bland. So, on a gray, cool June day, will braise while watching Mickelson as the only guy starting under par on this U.S. Open Sunday.
In a stock pot, brown a large bone-in pork chop and 1/2 sweet onion, chopped. Add 1 16 oz. can whole tomatoes, fresh basil leaves, shredded, oregano, ground black pepper, 4 cloves crushed garlic, a dash of Chianti. Boil, then bring to simmer. Let simmer uncovered for a couple of hours. Pork should fall off the bone, tender and juicy. Remove the bone. Add more sauce if you want. It should be a dark and rich. What we Colitti’s called “dirty”.
Serve with Spaghetti and freshly grated romano-parmesan mix. Slice a baguette lengthwise, spread with butter or olive oil and garlic powder and broil for a side of hot garlic bread. Happy Colitti Spaghetti Father’s Day.
Thinking of you, Daddy Joe.