Cafe Milano

Yo, Here is the low down on how to make a fuckin kick ass sauce. This is going to take the better part of your day so make the time. A minimum of 6 hours is needed to cook.
	So you need this: 2 tbl spoons of minced garlic- 2 tbl spoons of oregano-about 6 bay leaves-2 table spoons of crushed basil leaves. 1 teaspoon of salt.
4 pounds of pork shoulder and 2 large packs of hot sausage. This is key to the body of the sauce.
	1/2 cup of fresh chopped parsley- 5 cans of peeled tomatos and a half cup of red wine (cabernet).
A fuckin large pot- Add 2 cups of extra virgin olive oil. This is heated to a slow simmer. You add your spices to this simmering oil to open up the herbs.
	Add to heated oil- 1 teaspoon of salt.
Then add 2 tablespoons of chopped garlic, once the garlic starts to simmer-TURN OFF THE HEAT. You are ready to add your tomatos.
	I fucked up and lost this picture. You need 30-40 plum tomatos ripe. You boil them in water until the skin splits. Cool them off in a separate pot. Pull them out one at a time. Peel them, core them and crush them by hand into the pot with the oil. Then you put the heat on 2 - slow simmer for about 6-8 hours. Add your additional spices and make time every 30 minutes to stir it - GENTLY!
TAke your sausage and stab them with a knife and put them raw into the sauce. Your pork shoulder should be seasoned lightly with salt and peppar and pan fried in olive oil for no more than 1 minute each side in a hot pan. When this is done chop them into small strips and add ths to your sauce.
	When all this is done the sauce with the meat should cook for 2 hours. This leaves you 4 -6 hours left of cooking time for you to add your meatballs. Caution! Stir your sauce gently-Don't break your meatballs by stirring to hard.
It should cook with no lid. This allows the sauce to cook down.
	Here Joe Afee taste the amazing sauce that has been handed down from Mother to Son. Everyone, Enjoy!

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