1 Tbsp. butter
1 Tbsp. olive oil
2 cloves garlic, finely chopped
½ small onion, finely chopped
½ tsp. red pepper flakes
¼ lb. pancetta, finely chopped
1 28-oz. can tomatoes, ground in a blender
1 6-oz. can tomato paste
½ tsp. sage
½ cup parsley, finely chopped
1 lb. bucatini pasta
Romano cheese for grating
Melt butter and olive oil together in small saucepan. Add garlic and onion and red pepper flakes and cook over medium heat for five minutes.
Add pancetta and cook until fairly crisp, about ten minutes. Turn up heat if necessary, but be careful not to burn.
Add tomatoes and tomato paste, ½ tsp. salt, ½ tsp. pepper, sage, and parsley.
Stir to blend, and turn down heat to simmer. Cook for a half hour.
Cook a pound of bucatini (pasta with the hole in the middle of it). Drain when cooked, and add 1 tsb. butter. Mix thoroughly.
Serve pasta with the ameritriciana sauce, a lot of romano cheese, and chopped basil. Add salt and pepper to taste.
2.5 lbs. ground pork
2 medium onions, chopped
8 cloves garlic, mashed
1 Tbsp. oregano
2 tsp. cumin
3 bay leaves
1 15-oz. canned chopped mild green chiles
3 fresh mild green chiles
5 large potatoes, diced
2 15.5 oz. cans chicken broth
1 jar hot salsa verde (Mrs. Refro’s is very good)
Brown pork in Dutch oven.
Chop onions, mash garlic cloves, dice potatoes, and chop chiles.
Remove pork, and sauté onions in a little olive oil.
Once onions are translucent, return meat to Dutch oven.
Add potatoes, garlic, oregano, cumin, bay leaves, canned and fresh chiles, and chicken broth.
Cook for several hours.
Add salt and hot salsa verde to taste.
Serve with warmed corn tortillas or cornbread.
Stone Ground Coffee
Too Many Cooks?