Pork is the meat of choice
in a classic simmered Bolognese sauce. Try this simple formula—it
will become a favorite. Extra sauce freezes nicely.
Hearty Spaghetti
with Pork
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 set aside.
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. Drain well.
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.
