Serves 6

Ingredients

• 2 lbs small tomatoes peeled and seeded and roughly cut into thick pieces 

• (32 oz canned peeled tomatoes) 

• 1 cup red wine

• Salt and pepper

• 1 lb ground pork

• 2 oz of pancetta, cut into small cubes

• 1 onion, sliced

• 1 bay leaf

• ½ tablespoons butter

• Olive oil

1. Add the butter, a drizzle of oil, the ground pork, pancetta, onion, and bay leaf all together into a sauté pan. Season with salt and pepper. Cover everything with water, just enough to cover the meat.

2. Turn the heat on low, cover the pan, and cook slowly until the water has almost evaporated. Uncover, remove bay leaf, and let the meat brown a little. Then add in the wine, and cook until fully reduced.

3. Finally, add in the tomatoes and cover everything again with an inch of water.

4. Let the sauce simmer for three to four hours. You will end up with a dense sauce; the meat will be soft and fallen apart.

5. Serve with the famous Calabrese “maccaruni,” or ziti, “maltagliati”, penne, or macaroni.