Great Everyday Meals Magazine | By Momma Cuisine Taste Bite Issue Sep 2013

Recipe By Momma Cuisine Serving Size: 4-6 Cook Time: 4 hours, 20 minutes lngredients 3 tablespoons olive oil ½ cup diced shallots 1 cup diced carrots 4- cloves chopped garlic 5 3 teaspoons kosher salt 2 teaspoons red pepper flakes 2 tablespoons dried Italian seasoning 2 sprigs fresh thyme 1 6oz. can tomato paste 1 cup red wine 1 28oz. can crushed tomatoes 1 28oz. can whole peeled tomatoes, San Marzano 1 pound mild Italian sausage 2 ½ pounds pork neck bones, or pork ribs Extra virgin olive oil Grated or shaved Parmesan cheese 2 tablespoons chopped fresh basil 1 pound parpadelle pasta, cook to al dente lnstructions Heat a large sauce pot to medium-high heat with olive oil. Season pork neck bones with 1 teaspoon of salt and sear until golden brown on all sides. Take the neck bones out of the pot and lower heat to medium. Add shallots, carrots and garlic. Sauté until carrots are tender. Add salt, red pepper flakes, herbs and sauté for another minute. Add the tomato paste and mix with ingredients. Add red wine and gently scrape the bottom of the pan with a wooden spoon. Slowly add the crushed and whole peeled tomatoes and bring to a slow boil. Add the seared pork neck bones and sausage. Lower the heat to medium-low and let simmer for about 3 hours or until the meat on the bones is fork tender and falling off the bone. Taste for seasoning. If it’s too thick, add a ladle of hot pasta water. Top the sauce on al dente parpadelle pasta. Garnish wit ?W?G&f?&v????fR????6?fVB?"w&FVB&?W6?6?VW6R?Bg&W6?6??VB&6???D??F??2?2w&VB6V6RF???R??Gv??"F?&VR&F6?W2?Bg&VW?R??N( ?2F?RW&fV7Bv??F?f?"'W7?vVV???v?G2?6???F?R?WB?bF?Rg&VW?W"?B?VB??F?R7F?fWF??B?"v?F???W"ff?&?FR7F?F??2&V6?R?2?6?w&VB??F?R6??r6???W"?fW&??v?B?w&VBWfW'?F??V?2( "&Wf?Wr?77VR( "f??#0??tR`??

Great Everyday Meals Magazine | By Momma Cuisine Taste Bite Issue Sep 2013 | Page 6