BIG ITALIANO STYLE

Mike Monateri

Today's a great day for making pasta sauce,

BIG ITALIANO STYLE            

Boneless pork ribs encrusted with Big Italiano seasoning        and seared in a frying pan with olive oil before they're added to the sauce pot.  

Meatballs hand-made with egg, bread crumbs, onion, parsley, parmesan cheese & Big Italiano seasoning.  

Slow cooked San Marzano tomatoes stew on low heat for hours.

The finished bowl of Cavatappi is garnished with fresh garden tomatoes & pepper slices, and then topped off with shredded pork rib, meatballs and asiago cheese.  

Mangia!