Tomato Sauce With Pigs Feet

This is one version of my father’s sauce…he had many. This is my favorite. You could also add meatballs and italian sausage to this sweet/hot or both.

  • 2 pigs feet
  • 1 pound pork neck bones
  • 1 pound bracciole
  • 1 large onion
  • 1 tbsp dried oregano
  • 6 cloves of garlic, minced
  • 1 tbsp sugar
  • 1 cup red wine
  • 2- 28 ounce can of tomatoes (preferably San Marzano)
  • 1 can water
  • olive oil
  • salt and pepper
  • 1/2 cup fresh basil chopped
  1. Season meat with salt and pepper and, with a bit of olive oil in a heavy-bottomed pot brown all sides of each piece of meat.  Remove and set aside on a plate.
  2. After all the meat is browned, add the onions and use the meat fat already in the pan to cook till soft (about 6-8 minutes), adding more olive oil if necessary. Add garlic and stir, cook for about a minute.
  3. Add the wine and deglaze, scraping up the bits of goodness that have accumulated on the bottom of the pan.  Allow to reduce for a few minutes until it has reduced by about half.
  4. Add tomato sauce, oregano,sugar  and one can of water and  (use the tomato can). Stir.
  5. Add back the meat except the bracciole (which won’t be added until the last hour).  Bring to a simmer, cover and allow to cook for five hours.  Stir periodically
  6. At hour number four, add back the bracciole and allow to simmer for one more hour.
  7. Taste and season with salt and pepper .  Remove all the meat and serve separately from the gravy.   Serve over pasta and sprinkle with fresh basil and freshly grated parmesan cheese.

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