Jan's Ragu1 lb boneless Boston butt pork roast, cut into 1/2" pieces2 c chopped onion 1 lb ground sirloin 1/4 c dry red wine 1 c water 2 Tbsp chopped fresh basil 1 tsp sugar 1/2 tsp salt 2 - 28 oz can crushed tomatoes, undrained 8 c hot cooked rigatoni (large tube shaped pasta) Heat a dutch oven over medium-high heat; add pork. Cook 3 mins, browning on all sides. Add onion; cook 4 mins. Add beef; cook 3 mins or until beef looses its pink color, stirring to cruble. Add wine; cook 7 minutes or until liquid almost evaporates. Add water and next 4 ingredients (water through tomatoes); bring to a boil. Cover, reduce heat, simmer 30 minutes. Uncover and cook 1 hour or until pork is tender. To Freeze: Freeze in freezer safe container. To Reheat: Heat in pot until hot. Serve with rigatoni pasta. |