Ingredients Jump to Instructions ↓

  1. 4 tablespoons extra-virgin olive oil

  2. 1 small yellow onion , peeled and chopped

  3. 3 cloves garlic , smashed, peeled and chopped

  4. 1 lb. ground pork

  5. 1/2 lb. boneless pork shoulder, cut into 1/2" cubes

  6. 1/4 lb. semihard pork salami cut into small chunks (experiment with types of salami for different flavors)

  7. 3-4 lbs. very ripe pureed peeled plum or other tomatoes (1 28-oz. can if you're in a pinch)

  8. 3-4 lbs. very ripe crushed peeled plum or other tomatoes (1 28-oz. can in a pinch)

  9. 2 bay leaves

  10. salt

Instructions Jump to Ingredients ↑

  1. Heat oil in a medium pot over medium heat. Add onions and garlic and cook, stirring often, until soft, 8-10 minutes. Add ground pork and pork shoulder and cook, stirring and breaking up ground meat with the back of spoon, until meat is no longer pink (about 5 minutes). Add salami, tomatoes, bay leaves, 1 cup of water and salt to taste and bring to a boil. Reduce heat to medium-low, partially cover pot and gently simmer, stirring occasionally, until pork shoulder falls apart and sauce is thick, 2-2½ hours. Adjust seasonings and discard bay leaves before serving, canning or freezing.


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