One Mean Garlic Sauce!

I clipped the scapes into teeny-tiny pieces...I was afraid the food
> processor would damage them too much, so I snipped with scissors.
> Sauteed them in a heavy amount of garlic, almost covering them with
> olive oil and sprinkling in sea salt. (I used about 20 scapes, but it
> wasn't too much...I didn't use much beyond the pod, where it gets
> stringy). Sauteed for a while, then added meat and some more sea
> salt--tonight I cut chunks of a raw pork tenderloin, but use meat of
> choice! Turned up the heat to cook those bad-boy chunks of
> meat--wanted to sear them a touch. When the meat was just about done,
> I threw in several cups of spinach to wilt in the oil. Add diced
> tomatoes (didn't have fresh), and simmer for about 20 min 'til they'll
> mush up a bit. While this was going on, I pulled parsley leaves from
> you and dropped them in. Probably around a 1/3 cup, packed. Add
> tomato paste and water until you've got the volume you want--I
> recommend 1 cup of water for every 4 oz of paste. Season to taste--I
> milled some pepper in (not too much!) and about a tsp of Penzey's
> Italian Seasoning. Salt to taste, if needed--simmer low for about
> another hour, covered and vented slightly.
>
> Mmmm...if only I had some Romano cheese!!!

Jules