>From the MyRecipes.com website...
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)
PreparationHeat 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.
8 servings (serving size: 1 cup pasta and 1 cup sauce)
CALORIES 449(29% from fat); FAT 14.2g (sat 4.7g,mono 5.7g,poly 1.9g); PROTEIN
30g; CHOLESTEROL 107mg; CALCIUM 59mg; SODIUM 556mg; FIBER 6.7g; IRON 5mg;
Jan Boccuzzi , Cooking Light, MAY 2003
~~~***Rhonda G in Missouri***~~~
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