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
Dried oregano to taste
Ground black pepper to taste
4 cloves crushed garlic
1/2 cup of Chianti or dry red wine
Bring to boil, then bring to simmer.
Let simmer uncovered for a couple of hours. Stir occasionally.
Pork should fall off the bone, tender and juicy. Remove the bone.
Sauce should be dark and rich. What we Colitti’s called “dirty”.
Serve with Spaghetti and freshly grated romano-parmesan mix and garlic bread.