Sunday Sauce With Meatballs, Sausages, And Pork Chops - cooking recipe

Ingredients

1/2 cup extra virgin olive oil
1 lb mild sausage
1/2 lb hot Italian sausage
6 thinly sliced pork chops (about 3 pounds)
2 cups dry red wine
2 tablespoons chopped garlic
2 onions, diced
1 cup diced pancetta (or a fatty prosciutto or regular bacon)
1 tablespoon crushed red pepper flakes
1 gallon italian tomato
2 cups chopped basil
2 lbs cooked meatballs (suggest my Authentic Italian Meatballs recipe)
1 lb rigatoni pasta

Preparation

In a large pot over medium heat, heat the oil and saute the sausage and pork chops until brown, about 10 minutes - Don'’t worry if the meat is not cooked through because the meat will cook through in the sauce.
Remove the meat from pan and set aside; Deglaze the pan with 1 cup red wine.
In the same pot, add the garlic, onions, pancetta, and crushed pepper and cook until the onions and garlic are lightly browned, about 2 minutes.
Add the remaining cup of red wine and reduce by half. Add the tomatoes and simmer for 1 hour over low heat. Add the basil, sausage, pork chops, and meatballs to the tomato sauce and simmer for an additional hour over low heat.
In a large pot of boiling, salted water, cook the pasta for 10 to 12 minutes or until al dente. Drain the pasta, toss it with the Sunday Sauce, and serve immediately.