While this recipe has a lot of ingredients, the assembly and cooking is simple.
|1 pound||Boneless pork shoulder *|
|4 teaspoons||Migliore Northern Italian Seasoning|
|2 teaspoons||White wine|
|¼ cup||Migliore California Extra Virgin Olive Oil|
|½ pound||Ground beef|
|½ pound||Northern Italian sausage|
|6 cloves||Garlic, finely chopped|
|4||Onions, finely chopped|
|1 8-ounce can||Tomato sauce|
|3 28-ounce cans||Contadina crushed tomatoes|
|1 15-ounce can||Kidney beans|
|1 15-ounce can||Lima beans|
|1 15-ounce can||Pinto beans|
|1 15-ounce can||Garbanzo beans|
|3 large||Celery stalks, chopped|
|1 Tablespoon||Parsley, chopped|
|½ teaspoon||Crushed red chili peppers, optional|
|To taste||Salt and pepper|
|1 pound||Spaghetti, broken into 2" lengths|
*You can buy a whole pork shoulder and ask your butcher to medium grind it. If you make the whole shoulder into sausage. you can freeze what you don't need for the Minestrone.
Add spices to chunks of pork shoulder. Grind together, medium grind, into pan. Add the white wine mixed with water. (Can be all water if you wish.) Mix well by hand.
This mix can be used for regular or breakfast style sausage, grilled, fried patties, meatballs, or meat sauce for spaghetti. Sausages serve 4 to 6.
Cover bottom of large stock pot with olive oil. Brown beef and sausage. Add garlic and onions to pot saute until soft. Add tomato sauce and crushed tomatoes plus each can filled with water. Add all beans plus each can filled with water. Add spices and rest of vegetables. Simmer about 2 hours.
Boil pasta. When al dente, drain and add to soup and simmer slowly for 20 minutes.