Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This is Jan Boccuzzi's simple, but classic, ragù - rich with wine, herbs, beef, and pork
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) cans crushed tomatoes, undrained
- 8 cups hot cooked rigatoni (about 5 cups uncooked large tube-shaped pasta)
- Thinly sliced basil (optional)
Directions[]
- 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.
- Add water and next 4 ingredients; 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.
Yield: 8 servings (serving size: 1 cup pasta and 1 cup sauce)