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1
In a large pot, heat olive oil and then brown pork lightly.
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2
Remove pork and set aside.
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3
To the hot oil add the chopped onion and minced garlic.
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4
Cook until translucent, but not browned.
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5
Add the tomato paste and the bay leaves, and fry the paste, stirring constantly.
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6
Incorporate the onion and garlic into the paste as you stir it.
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7
The paste will burn quickly, so keep stirring, and keep the heat fairly low, just to keep the paste simmering.
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8
(This will take any bitterness from the tomatoes!)
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9
Once all the onion and garlic is incorporated into the paste, and it is fried (about 6-7 minutes), add the Italian plum tomatoes, through a course sieve.
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10
Keep rubbing the tomatoes through the sieve until all the pulp is gone into the pot and you are left with a dry seed mass in the sieve.
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11
Throw away the seed mass!
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12
Add one can of water for each can of paste.
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13
(Use the paste can as a measuring tool!)
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14
Then add all the remaining ingredients and place the pork piece back into the sauce.
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15
(Gravy as we called it as I was growing up!)
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16
Lower the heat until the pot is barely simmering.
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17
Simmer that way for 2-3 hours, stirring frequently.
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18
Stir from the bottom up and frequently.
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19
If the sauce gets to thick, add some water; if it is not thickening up enough, remove the lid and turn up the heat slightly.
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20
Stir from the bottom to avoid scorching the sauce.
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21
When done, there will be no raw tomato taste and no evidence of the onion nor garlic, just a smooth red sauce.
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22
Remove the pork and slice as a side dish or reserve for future use.
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23
Use the tomato sauce on any dish calling for tomato sauce -- or spagetti sauce if you are a non Italian!
