1 med. onion
2 carrots
2 celery ribs
4 oz salt pork, cubed
2 Tbsp olive oil
½ cup dry red wine
2 (29 oz.) cans crushed tomatoes
1 (6 oz.) can tomato paste
1 tsp. salt
1/4 tsp. red pepper flakes
1/4 tsp. freshly ground black pepper
In a food processor, place the onion, carrots, celery, and salt pork. Pulse until finely chopped. In stockpot, heat olive oil and saute the vegetable-pork mixture until tender. Stir in red wine and simmer for 3 minutes. (The alcohol will cook out.) Stir in the crushed tomatoes, tomato paste, salt, red pepper flakes, and pepper. Bring to a boil, reduce heat, and simmer, partially covered, for 30 minutes. Serve with your favorite pasta, adding meatballs if desired. Note: sometimes tomato puree is too acidic; if necessary, add a teaspoon of sugar to neutralize the acid.