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Reviewed: Jan. 28, 2008

Originally, my changes were to use cubed meat (half pork, half beef), crushed tomatoes, beef stock instead of water. But while the meat was very tender after simmering for 4 hours, the sauce had no flavor. I added another 28 oz can of crushed tomatoes, 2 small cans of tomato paste and another 2 Tbs garlic and simmered for another half hour. Better, but I still refrigerated overnight for allow the flavors to develop more. Thanks for the recipe and the ideas, but I think I'll stick with our favorite: the Sicilian Succo from this site--it's a better fit for our tastes.

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Reviewer:

wisweetp

	Cooking Level: Expert Home Town: Smithville, Mississippi, USA Living In: Waukesha, Wisconsin, USA
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Reviewed: Nov. 24, 2007

This recipe is very close to my former SIL who is Scilian. So very very good! I did buy pork shoulder steaks and trimmed some of the fat. I also browned it before adding to the pot. She used to get the sauce going for an hour or so and then refrigerate overnight and simmer all day the next day. This is WONDERFUl stuff! Thanks for the recipe.

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Trishinomaha

	Cooking Level: Expert Home Town: Wichita, Kansas, USA Living In: Omaha, Nebraska, USA
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Reviewed: Nov. 18, 2007

This was a delicious recipe. Only changes I made was to first brown the roast on all sides and set aside. Then I sauteed the onions and garlic. Also I used about 1 cup of red wine instead of the white. The smells will drive you crazy during the 4-5 hours.

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Lisa


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Reviewed: Oct. 17, 2006

Truely italian. Similar to my 85 yr old grandfathers.I prefer a dark red wine, and I well-browned the meat prior to simmering. A delicious recipe.

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MOMMY3XYZ

	Cooking Level: Expert
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Reviewed: Sep. 13, 2006

This was a good base recipe. I used ground pork instead of the shoulder. I brown the ground pork first before adding to the ingredients. I also added to the sauce some meatballs, hot italian sausage, and chicken thighs for extra flavour and removed them from the sauce for a meal. I used the sauce on spaghetti and homemade gnocci . Also I used about 3 cups of white wine in this dish - it helped give it more flavour, as it was a bit bland at first. I would suggest only using 2 cups if you don't add the meatballs, sausage, and chicken. I will make this again.

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TNOWE


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Reviewed: Apr. 23, 2006

I used 1 lb hot and 1 lb sweet sausage instead of the pork. The hot sausage gave this sauce the extra kick it was missing. My friends always ask me to make it for Soprano's Sunday.

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Reviewer:

CHAFFRN


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Reviewed: Jan. 18, 2006

While this recipe is an interesting twist on traditional spaghetti, it leaves something to be desired. I followed the recipe exactly (except for using a sugar substitute), but there just wasn't enough umph. I believe more garlic and maybe a little heat would benefit this sauce. On the bright side, the pork is incredibly tender in about 3 1/2 hours. I served it on bowties with garlic bread, but I think it would go well with rice after the spice additions. Also, this recipe makes A LOT!!! I froze two large bags of it. This would be easy in a crock pot, too.

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LEAHNWOODS

	Cooking Level: Expert Home Town: Paintsville, Kentucky, USA Living In: Charleston, West Virginia, USA
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Reviewed: Dec. 16, 2005

Amazingly flavorful! Makes a great deal of gravy that freezes well. Be careful with the salt.

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Reviewer:

DEZMIA

	Cooking Level: Expert Home Town: Sumter, South Carolina, USA Living In: Arlington, Washington, USA
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Reviewed: Dec. 8, 2004

Wonderful! I opted to cut the pork in 1 inch cubes, which lessened the cooking time to about 2 hours. The pork is so tender.... melts in your mouth. At first I thought the amount of dried herbs to be excessive but it all mellows out in the end. The final product is a hearty, yet light tasting sauce. I served it farfale pasta. Simple recipe, simple ingredients - can't get any better than this!

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Reviewer:

DWELE


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Reviewed: Oct. 28, 2004

I used ground pork and also added mushrooms..very delicious will definately make again

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Reviewer:

jason

	Cooking Level: Expert Living In: Paris, Texas, USA
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Reviewed: Feb. 9, 2004

This had a nice flavor to it, a nice change from my regular sauce. Will be making this again! Thanks.

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Reviewer:

ALSHEJU

	Cooking Level: Intermediate Home Town: Monmouth Beach, New Jersey, USA Living In: Fort Myers, Florida, USA
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