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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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) |
Directions:
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.
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