This recipe makes 12 main course servings.


·         garlic: 8 cloves, minced
·         parsley: 1 small bunch, minced
·         onions: 3 medium, minced
·         carrots: 3 medium, minced
·         celery sticks: 4 medium, minced
·         beef bouillon: 2 dices (I use Knorr Brand)
·         ground pork shoulder: 5 pounds
·         tomato paste: 1/3 cup
·         whole peeled tomato: 2 cans (I use Flora Brand)
·         black pitted olives: 1 can (I use Wegman’s Brand)
·         oregano: 3 tablespoons
·         heavy cream: 2 cups
·         white wine vinegar: ½ cup
·         crushed red pepper: 2 tablespoons
·         salt and ground black pepper: to taste
·         extra virgin olive oil: 1 and ½ cups (I use Berio brand)


·      In a large pot heat the oil and stir in the minced vegetables: carrots, garlic, parsley, onions, celery and the bouillons. Cook on medium heat until they start to become golden.
·      Add the ground pork, and let it cook until well dried/cooked and crumbled/crumbly(usually it can take up to 40 or 50 minutes), stirring continuosly with a wooden spatula. At this point the meat will start to stick at the bottom of your pot, braise/deglaze with vinegar. Make sure the meat isn’t sticking to the bottom of the pot, and that all the vinegar has evaporated.
·      Add the tomato paste and let it melt completely before adding the canned tomatoes (previously mashed in a food processor), and rinse the cans with a bit of water.
·      Put the heat on low and simmer, stirring time by time, until the sauce is well thickened and the tomatoes are almost dried. This whole part is long and it may take up to 4 hours. The pot should be kept partially covered, allowing only a little of the steam to exit.
·      Towards the end (that is, after three hours of cooking), add the rinsed olives, the oregano and the crushed red pepper, and let them cook with the rest of your sauce. Cook for 1 hour (this time is included on the 4 hours total I mentioned above), adding also the salt and the black pepper to taste.
·     When the sauce is thick and done, finish it with the cream, letting it blending into the meat sauce on minimum heat. I suggest you add the cream only when you are ready to actually use your sauce. Otherwise store the sauce, and add the cream proportionally (the quantity indicated is enough for the whole meatsauce) according to how much sauce you plan to use.
·      I also suggest to cook your pasta al dente, finishing to cook it 1 minute with the sauce.