Forget the canned sauces,
fix this hearty homemade sauce for your family. Serve with plenty
Parmesan cheese, warmed garlic bread, and mixed greens salad.
Pork Bolognese
with Spaghetti
1 pound lean boneless
pork, cut into 1/2-inch dice
1 teaspoon olive oil
1 large onion, coarsely chopped
2 garlic cloves, minced
1 large red bell pepper, chopped
2 cans (35 ounces each) peeled Italian plum tomatoes
1 1/2 tablespoons fresh basil, minced OR 2 teaspoons dried basil
1/2 teaspoon ground black pepper
1 tablespoon fennel seed, crushed coarsely
12 ounces spaghetti, cooked and drained
In large nonstick skillet,
saute pork in olive oil over medium-high heat until lightly browned.
Add the onion and garlic
and cook, stirring occasionally, until onion is wilted.
Add the red bell pepper,
tomatoes with their juice (crush slightly with the back of a
spoon), stir in the basil and oregano. Bring just to a boil,
reduce the heat to moderately low and simmer, overed, for 40
minutes, until pork is very tender.
Stir in the black pepper
and crushed fennel seed; correct seasoning with salt and sugar,
if desired.
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