Italian spaghetti gravy, from Mrs Bettini 1963, slightly adapted for Thailand.
What you need. One kilo of ground pork. 400 grams of ground beef, 300 grams of pork butt cut into small cubes. 2 large onions, 15 cloves of big garlic, mushrooms as you like, Italian spice, salt, pepper, and flour. One large can of tomatoes whole, 8 can of small Prego, I prefer the orange can. One of the cans should be cheese sauce.
Slice the mushrooms, chopped up the onions and garlic, you may use a food processor. Also dice up the canned whole tomatoes. Put the tomatoes and juice in a very large pot, and begin to simmer. While it is going put some olive oil in a big pan and saute off the onions, garlic and mushrooms, this must be a big pan or work. When they have sweated out and are soft and on heaping tablespoon of flour, season with the salt pepper and Italian spice and cook another 3 or 4 minutes. Dump the mess into the tomatoes that are simmering. Add 4 cans of small prego and a couple of cans of water.
Now the meat, saute off half the pork and beef till brown, add a big old spoon of flour again with the spices let it stew for a moment of two and add this to the big pot. Repeat the same way with the rest of the ground meat. Dont forget the spices and flour. Then finally do your cubed pork, again with the flour and spices. Add the remaining cans of prego. Check you may have to add a can or two of water as the flour makes a very rich gravy.
Now you wait at least 3 hours as it simmers on low. If you have a big oven you can put the whole shebang in there, as the temperature is more even and you wont get anything sticking. If not simmer on the stove top for the required minimum of 3 hours. Be sure to check as it may get sticky on the bottom.
After 3 hours turn it off and let it sit for 1/2 hour covered. Then you can stir off all the sticky bits on the bottom. Dont worry they arent burned and when stirred in thicken the sauce more. Do remember you cook this partially covered only, never put the top all the way on as this is a very thick and rich sauce.
Before serving with penne noodles taste one more time and adjust. For some reason a little more salt seems to work here. And I am not a salt eater, dont use it at all.
