 Hearty Spaghetti with Pork
Makes 6 servings
|
|
|
|
Ingredients
|
|
3
|
slices bacon
|
|
3/4
|
pound ground pork
|
|
3/4
|
pound bulk pork sausage
|
|
1
|
large onion, coarsely chopped
|
|
1
|
green pepper, seeded and chopped
|
|
2
|
cloves garlic, minced
|
|
1
|
cup dry red wine
|
|
3
|
cans (14-1/2 ounces each) Italian-style tomatoes, crushed
|
|
1
|
can (6 ounces) tomato paste
|
|
2
|
teaspoons dried oregano leaves, crushed
|
|
1
|
teaspoon brown sugar
|
|
1/2
|
teaspoon dried basil leaves, crushed
|
|
1/2
|
teaspoon dried thyme leaves
|
|
2
|
bay leaves
|
|
12
|
ounces spaghetti, cooked and drained
|
|
|
|
|
|
|
|
Prep Time
|
20 minutes
|
|
Cook Time
|
60 minutes
|
|
|
|
|
|
|
In large skillet cook bacon until crisp. Remove bacon to paper towels; reserve drippings in skillet. Crumble bacon and set aside. In reserved drippings cook ground pork, pork sausage, onion, green pepper and garlic over medium-high heat until meat is browned and vegetables are tender, stirring occasionally. Drain well. Add wine; bring to a boil. Boil 10 minutes or until liquid is absorbed, stirring occasionally. Stir in bacon, undrained tomatoes, tomato paste, oregano, brown sugar, basil, thyme and bay leaves. Bring to a boil. Reduce heat and simmer, uncovered, 1 hour or until of desired consistency. Remove bay leaves. Serve with hot cooked spaghetti.
|
|
|
|
© National Pork Board
|
|
|
|
|
|
Printed
from fbnr.com
|
|
