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Pork is the meat of choice in a classic
simmered Bolognese sauce. Try this simple formulait will
become a favorite. Extra sauce freezes nicely.
- 3 slices bacon
3/4 pound ground pork
3/4 pound bulk pork sausage
1 large onion, coarsely chopped
1 green pepper, seeded and chopped
2 cloves garlic, minced
1 cup dry red wine
3 (14.5-ounce) cans Italian-style tomatoes, drained
1 (6-ounce) can tomato paste
2 teaspoons dried oregano, crushed
1 teaspoon packed brown sugar
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme
2 bay leaves
12 ounces spaghetti, cooked and drained
- In a large skillet cook bacon until crisp.
Drain bacon, reserving drippings in skillet. Crumble bacon and
- In reserved drippings cook pork, sausage,
onion, green pepper and garlic over medium-high heat until meat
is browned and vegetables are tender, stirring occasionally.
- Add wine; bring to boiling. boil for 10
minutes or until liquid is absorbed, stirring occasionally. Stir
in the bacon, undrained tomatoes, tomato paste, oregano, brown
sugar, basil, thyme and bay leaves.
- Bring to boiling. Reduce heat and simmer,
uncovered, for 1 hour or until of desired consistency. Remove
bay leaves. Serve with hot cooked spaghetti.
Makes 6 servings.
Nutrition Facts: Calories 540 calories
Protein 29 grams Fat 27 grams Sodium 1150 milligrams Cholesterol
85 milligrams Saturated Fat 10 grams Carbohydrates 39 grams
Recipe and photograph provided courtesy
of Pork: The Other White Meat.
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