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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | pork loin, country-style ribs | 2 | cup, chopped | Onion, chopped | 10 | leaves | Bouquet Garni or MIxed herbs with Thyme/Basil/Sage | 6 | cloves | garlic minced | 10 | tablespoon | oregano | 1 | cup | parsley, chopped | 6 | tablespoon | Rosemary, fresh | 6 | cans (29 oz) (401 x 411) | Tomato canned, puree | 4 | leaf | bay leaf | 1 | can (6 oz) | tomato paste | 2 | teaspoons | Truvia baking blend |
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Steps
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Sequence
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Step
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| | 1 | In a Large sauce pot,coat the bottom of the pan with olive oil, brown pork with onions. | | 2 | Chop fresh basil, parsley, orgeano and rosemary and add to pot | | 3 | Chop Basil, rosemary, parsley and oregano to fine chop.
(if using dry spices reduce quantity by 1/2). Add to sauce pot. | | 4 | Add Tomato Puree with 3/4 cans of water per can of puree to pot and stir. | | 5 | Float Whole bay leaves in the sauce. Cover and simmer over medium to medium low heat, stirring occasionally (every 30-45 minutes). | | 6 | Around hour 4 or 5, spoon off excess grease that is pooling at top and stir in Truvia. | | 7 | If thicker sauce is desired add tomato paste at hour 5. |
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