Jan's Ragù

Cooking Light
8 servings (serving size: 1 cup pasta and 1 cup sauce)


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1 pound boneless Boston Butt pork roast, cut into 1/2-inch pieces
2 cups chopped onion
1 pound ground sirloin
1/4 cup dry red wine
1 cup water
2 tablespoons chopped fresh basil
1 teaspoon sugar
1/2 teaspoon salt
2 (28-ounce) can crushed tomatoes, undrained
8 cups hot cooked rigatoni (large tube-shaped) pasta
Fresh basil (optional)


Heat a Dutch oven over medium-high heat; add pork. Cook 3 minutes, browning on all sides. Add onion; cook 4 minutes. Add beef; cook 3 minutes or until beef loses its pink color, stirring to crumble. Add wine; cook 7 minutes or until liquid almost evaporates.

Add water and next 4 ingredients (water through tomatoes); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover and cook 1 hour or until pork is tender. Serve with pasta. Garnish with basil, if desired.

Created date

March 2005

Nutritional Information

Calories 449
Caloriesfromfat 29 %
Fat 14.2 g
Satfat 4.7 g
Monofat 5.7 g
Polyfat 1.9 g
Protein 30 g
Carbohydrate 51 g
Fiber 6.7 g
Cholesterol 107 mg
Iron 5 mg
Sodium 556 mg
Calcium 59 mg