ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Jan's Ragù

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.