This is Italian comfort food at its finest. I remember growing up having this many times during the month. Money was tight and this fed many. We still love it. Sop this up that Italian bread and you have a fabulous meal in one pot!
1 can 28 ounce Crushed Tomatoes
2 pounds Ground Pork
1 teaspoon fennel seed
1 can peas
1 bell pepper cleaned and cut into slices
1 cup ditalini boiled to al dente to package instructions
Italian seasoning taste around 1 tablespoon
1/2 cup Cabernet wine
salt pepper to taste
1 tablespoon granulated garlic to taste
1 cup water add more if gets too thick
1/2 cup Romano cheese and more for the top
3 tablespoons olive oil
1 teaspoon each:
pinch red pepper flakes
In a large saucepan saute pork, fennel and adding 3 tablespoons olive oil saute till pink is gone. Add peppers, garlic, peas, salt, pepper, oregano, basil, red pepper to taste. Saute around 4 minutes, add wine and tomatoes.
Simmer on low around 25 minutes adding 1/2 cup grated cheese and water to keep it a medium thickness if too thick add more water. Boil pasta separately. Add ditalini that's been cooked to package instructions al dente' to the sauce. Serve in a bowl with grated cheese on top.