Meat Street · Recipes

Colitti Spaghetti

They rhyme in our world. Like confetti. It’s a deep, thick 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 half cup 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 dark and rich. What we Colitti’s called “dirty”.

Serve with Spaghetti and freshly grated romano-parmesan mix and garlic bread: slice a baguette lengthwise, spread with butter or olive oil and garlic powder and broil until crisp on top. Happy Colitti Spaghetti Father’s Day.

Thinking of you, Daddy Joe.