I love this on the side of a big bowl of marinara and linguine and the only way to make it – from scratch!
2 ¼ pound pork shoulder
2 ¼ pound lamb
1 C Pecorino Cheese, grated
6 Tbsp. Tomato Paste
5 ½ tsp. Salt
½ C Chopped Basil
¼ C Chopped Parsley
2 Tbsp. Black Pepper
½ C Ice Water
Hog Casings
Chill the meat to 40 degrees Farenheight, cut into large cubes and grind through a 3/16 inch plate.
Add salt to meat a mix well.
Dissolve the tomato paste in the ice water and mix into the meat.
Mix in all other ingredients.
Stuff into hog casings and tie off into 8 inch lengths.
Refrigerate 24 hours.
Bon Appetit!