Jan's Ragu

1 lb boneless Boston butt pork roast, cut into 1/2" pieces
2 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.