Spaghetti
2 quarts tomato juice
1 quart whole or halved tomatoes
3 peeled garlic cloves
3 dried red chiles
1 tbsp parsley flakes
1 heaping tsp chile powder (up to 1 tbsp to taste)
1-3 bay leaves
3 pounds pork roast or pork chops, cooked, cubed, salted and peppered
While meat is browning, add all ingredients to a big pan. Bring to a boil, add the cooked meat, and then turn down the heat to simmer for at least three hours. Serve over pasta of choice.
My notes: I've used hamburger, chicken, and cubed beef with this recipe. When I cook the meat, I will also season it with about 1/2 tsp of dried red chili flakes. I prefer to serve this over fettucini, but I've used it as the sauce in lasagna, and over ravioli. My aunt will take a cube of butter and some parmasan cheese, put the butter over the pasta, and sprinkle with the cheese, then pour the sauce over, and let it sit for 20 minutes before serving. That is a good way to serve it. :)
A couple more notes. Pull the bay leaves and chili peppers out before serving. I also use 3 quarts of tomatoes, I'll put two quarts in the pan and use my stick blender to break up most of the tomatoes, then I'll add the third quart. This makes for a thicker sauce.
That recipe sounds wonderful ... plus ~~~ I still have tomatoes coming in ... even with a light frost the other night!