1/2 cup olive oil
2/3 cup lemon juice
4 ribs of pulled pork
8 cloves garlic, minced
6 bay leaves
1 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 teaspoon salt
1 teaspoon dried rosemary
1 (4 ounce) can Italian-style dried basil
1 cup cooking wine
16 ounces spaghetti sauce
Place the oil in a large skillet over high heat. Add the lemon juice and set aside.
Return pork to pan; cook on medium heat until evenly browned. Drain excess fat. Stir in garlic and bay leaves. Cook, stirring, until onions are softened. Stir in basil, oregano, salt and rosemary. The sauce will thicken, but do not boil.
Bring a large pot of water to a boil. Add pork and cook until reduced to 1/2 inch thick, about 15 minutes.
Stir spaghetti sauce in a small bowl and pour over pork and pork. Bring to a boil and cook, stirring, for about 20 minutes or until pork and sausage are browned.