[Inspiration from Jim Shahin.]
LOOKIE! No sugar! The sweetness comes from the carrots and onion. Throw in some meatballs here and you're all set.
2 boxes Pomi chopped tomatoes
1 box Pomi strained tomatoes
3 TBS tomato paste
1 chopped large yellow onion
5 medium carrots: 4 quartered and chopped, 1 shredded
3 TBS finely chopped parsley
5 cloves garlic, minced
2 bone-in quick fry pork chops
1 large bone-in beef shank* OR 3 oxtails (bigger the bone the better)
Extra virgin olive oil
Salt & pepper
*Could use osso buco but the price doesn't justify the end.
In a flat bottomed 5 quart Dutch oven over medium-high heat add 2 tbs olive oil. Generously salt and pepper the pork chops and the beef shank; add more oil if necessary. Sear each (may have to do this in batches) and remove meats to a bowl when finished.
Turn heat down to medium and let pan cool to that. Add 1 TBS of oil, the onions and 1 TBS of Kosher salt. Sweat onions (do not burn) for about 4 minutes, until they are about to turn slightly translucent. Add the chopped carrots and continue for 5-6 more minutes. Add garlic and shredded carrot and saute until fragrant, about 30 seconds. Stir in tomato paste and cook for 3 minutes, then add the boxed tomatoes and 1 box worth of cold water.
Bring to boil and reduce heat to low. Add meats and meat juices, 1 TBS fresh ground pepper, parsley, and simmer on low, covered for 1.5 – 2 hours. Add salt and pepper to taste. Use as you would for spaghetti and meatballs, etc.
Meats can be eaten (they should be very tender) but their principle means is to add flavor...but they’re damned tasty I tell ya’. Ultimate sign of success is the missing marrow from the beef shank; if it's gone it's in da' sauce.