1 cup olive oil
3 cloves garlic, minced
1 pound pork sausage, cut into small pieces
1/2 teaspoon salt
1 teaspoon dried oregano
3/4 teaspoon ground black pepper
1 1/2 teaspoons dried basil
2 teaspoons dried rosemary
1 teaspoon dried thyme
2 teaspoons dried sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon dried sage
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil
In a large pot brown the pork sausage and drain well. Set aside.
Place the olive oil and garlic into a large pot and saute for 5 minutes, stirring frequently until all of the garlic is dissolved. Then add the sausage, salt and oregano. Bring to a boil, stirring frequently and adding more garlic if necessary. Reduce heat, cover and simmer 25 minutes.
Meanwhile, in a large skillet, heat the olive oil over medium high heat. Sprinkle the pork with 2 teaspoons of basil and 1 tablespoon of rosemary and saute for 5 minutes. Add the rosemary and basil and continue to saute for 5 minutes. Add the parsley, salt, pepper and oregano to the pot and stir well. Cover, reduce heat to medium low, and simmer for 45 minutes, stirring occasionally.
Transfer pork mixture to a large platter. Spread the olive oil over the meat and sprinkle with the rosemary, basil, sage, rosemary, thyme, sage, rosemary, basil and basil flakes. Cover and refrigerate at least 2 hours.