>From the MyRecipes.com website...


Jan's Ragù

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.
Rhonda G in Missouri
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