Step 1

Heat a large stock pot over medium heat. Add 1 T olive oil.

Step 2

Brown the cubed pork and sliced sausage in the oil. Stir until no longer pink. Remove the browned meat and set aside for a few minutes.

Step 3

In the same pot add the garlic, onion and celery. Saute for 5 minutes until the vegetables just start to soften.

Step 4

Add the water to the stock pot and stir to deglaze. Make sure no bits of meat or vegetables are stuck on the bottom of the pot.

Step 5

Return the meat to the pan, along with the basil, oregano, bay leaf, red pepper flakes, salt and pepper. Add the two cans of tomato sauce to the pot and stir well. Bring to a boil.

Step 6

Once the pot has reached a boil add the green peppers and stir well.

Step 7

Bring back to a boil. Once the stew has reached a boil again add the mushrooms and stir well. Cover, reduce the heat, and simmer for 1-2 hours. Check the pot every half hour, stir, and make sure the stew is not sticking to the bottom. If it is too thick add another 1/2 cup of water. The stew should have a soupy consistency.

Step 8

Serve over sliced Italian bread or pasta. Top with more basil and Parmesan cheese if desired.