Yield
8 servings (serving size: 1 cup pasta and 1 cup sauce)

How to Make It

Step 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.

Step 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.

Mother's Bistro and Bar, Portland, Oregon

Ratings & Reviews

mandofan's Review

mandofan
February 07, 2012
A simple-yet-excellent red sauce and pasta dish.

JasonM's Review

JasonM
May 15, 2009
I was impressed with the simpleness of the recipe method, but I found the results to be lacking in the deep flavor I was expecting. I even went so far as adding extra dried herbs and pepper in hopes of improving it. It just kinda remains flat. Not bad for a busy evening, though. Very meaty.