Bolengese sauce to die for

This sauce takes time, but is not difficult

·       2 - 32 ounce cans of your favorite tomato sauce

·       1 - 32 ounce can of either crushed or petite diced tomatoes

          note each canned variety is different

-        Hunts adds sugar and a bit of sugar mixed is not always a bad thing

-        Red Pack, Cento and Tuttorosso is just a good, ripe tomato

-         San Marzano tomatoes are not worth the extra money

-         Muir Glen Organic tomatoes are worth the extra money         

·       1 tablespoon dry oregano

-        dry oregano is stronger than fresh

·       2 tablespoons fresh basil, chiffonade them

·       1 tablespoon black pepper, course

·       5 cloves fresh garlic, minced

·       2 cups wine, red or rose

-        but i prefer rose for a bit of sweetness

·       1 teaspoon crushed red pepper, dry

·       1/2 cup ricotta cheese

·       1 lb ground pork

·       1 tablespoon fresh parsley, minced

·       1/2 to 1 cup shredded cheese (come on shred your own favorite)

I always start by cooking the meat to slightly brown and removing excess fat

the last ground pork i bought had no fat (probably from pork loin) and used some olive oil

when brown and the fat remove, add the garlic, dry spices and 1 tablespoon basil

as soon as the garlic is just hot, add the wine

when the wine begins to boil add all the tomato sauce

rinse the cans with water to thin the sauce slightly

bring to a low simmer, cover and leave for 2 to 3 hours, stirring occasionally

stir in the ricotta cheese and continue to simmer another hour

mix the remainder of the basil and the parsley and set aside

prepare your favorite pasta in salted water.

After draining the pasta always add some of the sauce to the pasta to "wet" the pasta

serve with your favorite shredded cheese and the basil/parsley mixture on top