Jan'S Ragù

Name: Jan'S Ragù
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)

11 ingredients

2 steps

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.