• 2 28 oz. Cans Tomato Puree
  • 1 28 oz. Can Tomato Sauce
  • 2 Cups oil
  • 3 oz. Chopped Garlic
  • 1 Pig Hock
  • 2 tbls Basil
  • 2 tbls Parsley Flakes
  • 4 Bay Leaves
  • 2 oz. Sugar
  • 1 oz. Salt
  • 1 Small Onion (Yellow)
  • 1 Shake of Black Pepper

Pour contents of cans into sauce pan.  Rinse cans to make 3/4 can of water, add to pan.

Add all remaining ingredients except oil, garlic, and pig hock.

In a frying pan, put oil, garlic, and pig hock and cook on high heat until garlic  begins to brown, turning hock once.  Once garlic is golden, pour into sauce pan.  Deglaze pan with water and add to pan.

Cook on medium high heat, stirring often.  Check bottom of pan to prevent burning.  Cook until oil returns to the top of sauce, about 3 hrs.

Skim off all oil, remove meat, strain sauce.

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