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1
Heat the olive oil in a large, heavy pot.
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2
Take care not to overheat or burn the oil.
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3
Sprinkle the chuck and pork liberally with salt and pepper.
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4
Once the oil is hot, drop in the meat and sear until brown on all sides.
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5
Remove the meat and set aside.
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6
Add the tomatoes along with the juices from the cans.
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7
Lower the heat and slowly cook the tomatoes, breaking up into small pieces using a large spoon.
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8
Continue to cut the large pieces as the tomatoes cook; cutting them will become easier.
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9
Peel the garlic and remove the ends.
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10
Crush with the blade of a large chef's knife and drop into the sauce.
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11
Don't worry about the garlic pieces being too large; they, too, will break down as they cook.
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12
Return the meat to the sauce and continue cooking until the sauce has a chunky, but uniform consistency, 2 to 3 hours.
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13
Add the tomato paste, 1/2 can at a time, to somewhat thicken the sauce.
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14
Simmer until desired consistency, and then stir in the basil and cook for another few minutes before serving over hot pasta (any shape will do!).
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15
This is a fresh, but hearty sauce, and every serving should have a small piece of meat served on the plate.
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16
Garnish with your favorite grated cheese and enjoy.
