Meaty Marinara Sauce

Now, I've never been good with making pasta sauce...Specifically with fresh tomatoes.  Time and time again I've tried tried to thicken the sauce, and time and time again I can never *right* where I want it via consistency.

So this time around I took a different route.  I tried Pomi marinara sauce for the first time.  Needless to say everything came out perfectly.  I loved it.

I recently learned that few stores have stopped ordering Pomi due to the fact that not many have purchased the product.  So I guess I'll be going to back to the drawing board until I do get my hands on some more Pomi.

My recipe for my sauce is below.

What I had done was use

1 onion
3 large garlic cloves
1 Jimmy Dean's Sage Sausage roll (I happened to have one in the fridge...So why not?)
And some sections of the pig's head...Fat included.
2 Pomi's Marinara sauce
Italian Seasoning
red wine
Anchovy Paste

So what I did was dice the garlic and put that aside.
Dice the onion, put that aside.
Cube the pig fat and put in another container
Cube the meat and put that into another bowl.

I oiled the pan and cooked the sausage till well browned and put that back to the side, then went back and oiled the pan and threw in the onion.  Once it had turned iridescent I put in some of the pig fat and had that cook for awhile in low to medium heat.  When the fat had appeared to have also become iridescent and had shrunk in size I added the sage sausage meat as well as the rest of the pig's head meat.

I then added both containers of Pomi, added a fairly decent amount of Italian herbs, a squirt of Italian anchovy paste, a good dash of red wine, salt, and pepper.  I then let it sit overnight as I wanted the flavors to set in.

Embarking on.....

Pig's head.

I've been meaning to work on pig's head for months.  Needless to say I haven't had the time or energy to get to it until recently.  Instead my pig's head, had sat ever so patiently in my chest freezer.  I had seen recipes from foodtease, as well as contemplated Fergus Henderson's recipe.  

Admittedly I've been intimidated by pig's head, however, I still wanted to do it.  It's just one of those things that I just wanted to conquer....Along with many other things I have yet to get my hands on.

Recently, I had received David Chang's Momofuku, I went with that instead.  So I followed the directions as best I could.

Evidently, I didn't let the roll settle itself much...That or I had let it cool too much, as the roll fell apart.

So instead, I improvised.  I made these instead, with the meat sandwiched between the fat.

For the full recipe you can go here.

I had purchased the pig head via special order here.

I'm certain I did something wrong, but hey, I learned from it.  Only thing that I can do is try, and try again.

Oh and my fried mess?  It was good.

I just gotta figure out what else there is I can fry now.