Pork Marinara Pasta Sauce or Pork “Gravy” as we say in New Jersey, is a pork-based tomato sauce which uses readily available ingredients and yields a deeply flavorful pasta sauce. This family recipe comes from Vito’s maternal grandmother and mother who would make it a fairly often. Oddly enough, we’ve never seen this really tasty sauce on a menu in any Italian-American restaurant.
This recipe makes a good quantity of sauce; Pork Marinara Pasta Sauce, sans pasta, can be portioned into sealed containers and frozen for future use within a month. Packed with rich flavor and not fatty, we’re sure Pork “Gravy” will become a popular pasta sauce at your dinner table. We recommend a light starter, like Broccoli al Limone, when serving Pork Marinara Pasta Sauce over your favorite pasta.
Total Time: 1 hour, 50 minutes. Serves 8.
Support Cook and Eat at Home. Purchase a PDF of the Pork Marinara Pasta Sauce recipe for $1.00
Ingredients:
- ¼ cup Cooking Oil, Olive/Canola Oil blend is recommended
- 1 ½ lbs bone-in Pork Chops
- 1 tsp fresh Rosemary leaves, minced
- 4 Garlic cloves
- 1 medium-size Onion
- 1 28 oz can Crushed Tomatoes
- ½ cup dry Red Wine
- 2 Bay Leaves, preferably fresh
- 6 fresh Sage leaves, minced
- 1 ½ Tbs fresh Marjoram leaves
- ½ tsp Crushed Red Pepper flakes
- ¼ tsp coarse Sea Salt
- 1 tb fresh Flat Leaf/Italian Parsley leaves, minced
- ¼ tsp ground Nutmeg
Preparation:
- Heat the cooking oil in a Dutch oven over a medium-high heat.
- Brown the pork chops in the Dutch oven on both sides, remove to a plate.
- While the pork chops are browning, mince the rosemary leaves and set aside in a small bowl, mince the garlic and finely chop the onion and set these aside in a separate bowl.
- After the pork chops have browned, add the rosemary to the hot oil and sauté for 1 minute.
- Add the garlic and onion to the Dutch oven, stir to mix with the rosemary, and sauté uncovered until the vegetables begin to soften.
- Add crushed tomatoes, red wine, bay, sage and marjoram leaves, red pepper flakes, sea salt and parsley to Dutch oven, stir, cover and simmer.
- Using your hands, debone the pork chops, breaking the meat into bite-size or smaller pieces; add the pork and any juices from the plate back into the sauce, stir, cover and continue to simmer for 45 minutes to 1 hour until the sauce has reached a nice, thick consistency.
- Serve Pork Marinara Pasta Sauce over your favorite pasta.
Leave a Reply