Hearty Spaghetti with Pork
Pork is the meat of choice in a classic simmered Bolognese sauce. Try this simple formula—it will become a favorite. Extra sauce freezes nicely.
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 (14.5-ounce) cans Italian-style tomatoes, drained
1 (6-ounce) can tomato paste
2 teaspoons dried oregano, crushed
1 teaspoon packed brown sugar
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme
2 bay leaves
12 ounces spaghetti, cooked al dente and drained
- In a large skillet cook bacon until crisp. Drain bacon, reserving drippings in skillet. Crumble bacon and set aside.
- In reserved drippings cook 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 boiling. boil for 10 minutes or until liquid is absorbed, stirring occasionally. Stir in the bacon, undrained tomatoes, tomato paste, oregano, brown sugar, basil, thyme and bay leaves.
- Bring to boiling. Reduce heat and simmer, uncovered, for 1 hour or until of desired consistency. Remove bay leaves. Serve with hot cooked spaghetti.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 540 calories Protein 29 grams Fat 27 grams Sodium 1150 milligrams Cholesterol 85 milligrams Saturated Fat 10 grams Carbohydrates 39 grams.
Recipe and photograph provided courtesy of National Pork Board.