Angela's Fusilli Pork Bolognese

Name: Angela's Fusilli Pork Bolognese
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 6 12, 6 serving(s)
Ingredients: 1 onion (chopped); 2 garlic cloves (Chopped); 3 red bell peppers (sliced andchopped); 6 tablespoons olive oil; 1/2 cup fresh parsley (chopped); 1/2 cup fresh basil (chopped); 3 tablespoons cilantro, fresh (chopped); 3 tablespoons oregano, fresh (chopped); 1/4 cup fresh thyme (chopped); 1 cup grated fresh parmesan cheese; 3 tablespoons salt; hot pepper flakes (optional); 32 ounces tomato sauce; 32 ounces tomatoes, pieces; 16 ounces tomato paste; 2 cups water; 4 pork chops, cut up; 1 lb fusilli

Submitted by angela.landers1

"My own original recipe."

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photo by angela.landers1

Ready In:: 5hrs
Ingredients:: 18
Yields:: 6 12
Serves:: 6

ingredients

1 onion (chopped)
2 garlic cloves (Chopped)
3 red bell peppers (sliced andchopped)
6 tablespoons olive oil
¹⁄₂ cup fresh parsley (chopped)
¹⁄₂ cup fresh basil (chopped)
3 tablespoons cilantro, fresh (chopped)
3 tablespoons oregano, fresh (chopped)
¹⁄₄ cup fresh thyme (chopped)
1 cup grated fresh parmesan cheese
3 tablespoons salt
hot pepper flakes (optional)
32 ounces tomato sauce
32 ounces tomatoes, pieces
16 ounces tomato paste
2 cups water
4 pork chops, cut up
1 lb fusilli

directions

In a medium saucepan, add 3 tbsp olive oil, onion, garlic, bell pepper, oregano and thyme.
Saute until brown and translucent.
In a large saucepan saute pork pieces on both sides until brown.
Mix the chopped ingredients into the pork and mix thoroughly.
In a 5 qts. pot, pour all ingredients inches Add Tomato Sauce, Tomato pieces, tomato paste .and.
water and bring to boil. Lower heat to medium and allow to simmer for at least 2 hours (The.
longer time, the better).
Just before completion, add Grated Parmesan cheese and stir. Keep warm on low on stove top.
In a Spaghetti Pot, boil 8 CUPS water adding at least a good handful of sea salt and 3 tablespoons olive oil.
Bring to boil and add fusilli. Boil fusilli for at least 8-10 minutes for al dente (longer for softer pasta).
Drain fusilli and add 1/2 of sauce and mix thoroughly.
Serve with the remaining sauce poured over plated fusilli.