I have passed on this recipe to many of my friends. Everyone loves it. Its a hearty and delicious dish, especially in the colder months of winter. It actually originates from a small town in Italy east of Rome, called Bomba in the the Provence of Abruzzo. My father's family have cooked this simple, peasant, dish for generations. Its cheap to make, nutritious and always a big hit, especially with the kids. When I make it I always double the recipe and freeze half for a rainy day!
I'm going to call it G's Tomato, Garlic and Basil Sauce!
2 forequarter chops or a handful of chicken, veal or pork mince.
3-4 crushed garlic cloves
2 400g tins of crushed tomatoes.
1/2 red capsicum chopped
4 tablespoons tomato paste
1 dessertspoon salt and sugar
Pepper to taste
dried chilli flakes (optional)
10-15 basil leaves chopped
1 cup of water
1.Brown the chops, or mince then add garlic and fry for 2 minutes.
2.Add capsicum, tomatoes, tomato paste, salt, pepper, chilli, and water.
3.Simmer for at least 2 hours stirring occasionally. ( I always simmer my sauce for at least 2 hours. The key to any successful Italian sauce is to simmer for as long as possible, but with busy lifestyles, I know its not always possible.)You may have to add more water to avoid drying out. (sauce should remain quite fluid, not thick). This step is very important.
4.After 2 hours, remove chops and roughly mash capsicum through the sauce.
5.Replace the deboned chops, or alternatively set aside and serve afterwards with a simple, green Italian salad.
6 Stir and heat through the freshly, chopped basil leaves.
7. Serve over your favourite cooked pasta.
Alternatively, follow the recipe, but place ingredients into a slow cooker and cook for 4 hours high.