Servings:
Makes about 8 cups Servings
Ingredients
- 1 large yellow onion, small dice (about 2 cups)
- 1 pound pork shoulder, ground
- 2 teaspoon chili flakes
- 2 teaspoon salt
- 2 tablespoon tomato paste
- 2 tablespoon 28-ounce cans canned tomato, chopped (preferably san marzano)
Preparation
Baking Directions:
Cook the onions and pork with the olive oil, chili flakes and salt over a medium heat in a large 6-quart pot, stirring constantly, until the meat is thoroughly cooked and the onions are soft and beginning to brown (about 15 minutes).
Add the tomato paste and continue cooking for five minutes.
Add the canned tomatoes and stir constantly until the sauce begins to boil.
Continue cooking for 35 minutes, stirring every four or five minutes so the sauce does not burn.
