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)
How to Make It
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.
I was impressed with the simpleness of the recipe method, but I found the results to be lacking in the deep flavor I was expecting. I even went so far as adding extra dried herbs and pepper in hopes of improving it. It just kinda remains flat. Not bad for a busy evening, though. Very meaty.
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