4/6 Servings
I wish I could take credit for this recipe but…nope! Not even a teensy bit. This red, opulent dish comes straight from my dad’s childhood memories.
When he visited us for the holidays (yeah, he left but my mom is still here – Stefano, stop making that face!) he showed me how to make it and he shared his family story behind it. Well, that story was so long and full of details about my grand parents and about certain unkonwn-to-me grand aunts that it was a miracle I didn’t fall asleep. And don’t even get me started on describing my mother’s face during our story-telling session. 
Anyway, since today I feel very generous towards the human species (believe me, it does not happen often), I decided I would spare you the torture.
Let me just say that what I love about this dish, beside its richness, is the “2 courses in 1 deal”. When you make it, by going through one cooking process, you’ll end up with both the tomato sauce for a pasta course and a meat course. Don’t get me wrong. Cooking is great. However, if I can manage to cook a great meal in less time and have more time for my other passions (books, movies, myself ), my first reaction is always “where should I sign”?
Now, let’s focus on the important stuff.
Ingredients:
3/4 of 1 cup, minced onion
5 Tbsp, extravirgin olive oil
about 11 oz, veal stew
about 13 oz, boneless pork chops
3 pork sausages (about 10 oz)
4 potatoes
1/2 cup, red wine
2 cans, San Marzano peeled tomatoes
1 Tbsp, tomato paste
4 Tbsp, grated Parmigiano cheese (to be used only for the pasta course)
salt
Directions:
Cut the potatoes into medium-sized pieces and set aside. Cut the pork chops into stew-like pieces and set aside. With the help of a fork, make small holes into the sausages. Process the tomatoes through a food mill and set them aside.
In a large non-stick pot, put the olive oil, the onion, the veal stew, the pork chop pieces, the sausages and the potatoes and start to saute. When the meat is well sauteed, add the red wine and keep stirring until the wine evaporates. Add the tomatoes, the tomato paste, some salt (to taste) and keep cooking on a very low heat, stirring often, until the tomato sauce gets thick and is not watery anymore.
If you decide to serve pasta, remember to cook it al dente and to dust the top of each plate with the parmigiano cheese.
Buon Appetito! 
Sounds great I was floored though with the addition of potatoes. I have never added potato to the sauce before. I love that you serve over rigatoni, it is perfect for this hearty sauce. I mix pork and beef all the time for a mixed meat sauce. This is lovely!
Thank you, Suzanne. Yes, the potatoes are a very nice touch. I was surprised myself but the flavor is great.
This is food! Thank you
Thank you, Zanzana.
My Italian grandmother would do something similar with veal shank. So hearty and rich! Pasta for dinner tonight for sure! Thanks.
You are very welcome, Kathy. Thank you for your comment.
Flora I love the sound of this. It’s past eleven o’clock here and I had dinner earlier but reading your recipe made me feel hungry. It must be especially nice for you to know it’s an old family dish. Family stories/history can sometimes to be difficult to listen to but I know that one day I may regret not paying closer attention to them.;)
You are right, B. That’s why I kept listening to him although my mind was screaming inside “dad, can’t you just cut to the chase, please?”
Nice to find a man who can cook!
Gabi, it would be nicer to find a man who can clean up afterwards.
“Stefano, stop making that face!” Ahahaha!! That’s awesome!
Thank you, Sarah!
Yummy!
Thank you, Darya!
It’s so delicious and seems I need to have my lunch immediately!:)
Thank you, Mila.
It sounds like real comfort food and only one pot to wash!
Exactly my point, Maria
What a great recipe and lovely memories! It looks absolutely yummy!
Thanks for sharing this with us.
Have a great week.
Thank you so much, Dina!
Have a wonderful weekend.
Francesca, thank you for sharing such a special family recipe. Can I order some for my lunch today
It looks absolutely decadent in the pictures!
Of course you can order it, Heather. Will it make it all the way to Houston?
That looks yummy!
Thank you, J.G.!
Sounds like a flavorful sauce. Can’t wait to try!!
Thank you, Jeanette. Let me know how you liked it.
Will do — of course:-)
Great recipe. Even better story! Thanks for sharing.
Hi A.H. Glad my little story amused you. Take care, F.
I am drooling as I read this recipe. Your Daddy sure knows how to cook! What a great dish to make on a cold winter’s night. Thanks!
Hi Jane.
Glad to hear from you. Yes, to my surprise, he turned out to be a very good cook. Thank you for your lovely comment.
Take care.
I do the meatless version–nothing like PASTA!
Yes, nothing like it
Nice reading about you.
Thanks. for visiting my blog Ajaytao2010@wordpress.com. Browse through the category sections, I feel you may definitely find something of your interest.
Thank you. I will.
thnaks