Pork and Pasta

• 3 packs Grateful Growers pork neck or backbones
• 1 Tablespoon salt
• 1 teaspoon white pepper
• 1 Tablespoon paprika
• 12 oz. Red wine
• 2 ½ cups milk
• ¾ cups of dried tomatoes, crumbled (or 1 cup drained diced tomato)

Put first 5 ingredients into a stock pot and fill with water until the bones are covered. Bring to a boil, then simmer on low for 3 hours. Remove meat and bones from pan and set aside to cool. Skim fat from remaining liquid. You should have about 6-8 cups of liquid remaining. Turn heat up to medium and reduce the liquid to half (about 40 min.).

Pull all the meat off the bones and discard them. When the meat’s cooled, pick through it, removing any small pieces of bone or cartilage. Add meat to 2 ½ cups of milk and tomatoes and bring mixture to a boil for 2 minutes, then turn heat to low for 30 minutes. Serve over a hearty pasta and top with a good parmesan cheese. For more intense flavors, set meat mixture in the fridge overnight and reheat the next day.