Page 75 - Harrington Family Recipes

Meat Sauce (Pork)

Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes - Pork Sauces and Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs lean pork shoulder
salt and pepper
2 tbsps olive oil
1 c onions
2 clove garlic -- chopped
1 c red wine -- no oak
1 can diced tomatoes -- with juice

Salt and pepper ribs. Heat olive oil over high heat. Brown ribs on all
sides. Remove ribs.

Add onions and garlic to remaining oil and cook over medium heat, stirring
constantly, until soft.

Add wine and cook until reduced and wine is syrupy.

Add tomatoes and juice. Return ribs to pan. Cover and cook for 1-1/2
hours, until meat is tender.

Remove ribs and let cool. Shred meat, discarding fat & bones. Return
shredded meat to pan and heat. To serve, pour over 1 pound of pasta.

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Per Serving (excluding unknown items): 131 Calories; 6g Fat (51.8%
calories from fat); 10g Protein; 4g Carbohydrate; 1g Dietary Fiber; 31mg
Cholesterol; 61mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1/2
Fat.

NOTES : I made this on 2/24/01. It was delicious. The original
recipe called for country style pork ribs, I used a boneless pork shoulder
described as "Country Strips". There was almost no fat or anything but nice
meat. There was also no fat on top of the sauce when it cooled. If I
made the sauce using ribs, I would cool the sauce before returning the meat
and then remove any fat that was on top.

Made this again on 4/9/01. Didn't have any red wine so I used Cream Sherry.
I only had a small can of diced tomatoes with jalapeno so used that. It was
just great. It could have used either a large can of tomatoes or another
small can. The first day was OK, but it was a little dry the second day.

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