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Chef with red wine glass


Serves 6

2 pounds pork shoulder blade steaks
1 tablespoon vegetable oil
1 can (14 1/2-oz.) diced, peeled tomatoes
1 can (15 oz.) tomato sauce
1 medium onion, quartered, sliced
2 cloves garlic, minced
1 1/2 teaspoons sugar
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
1 package (8 oz.) fresh mushrooms, sliced
1 1/2 cups fettuccine or rigatoni, cooked and drained

Cooking Directions
Heat oil in large skillet.

Brown pork steaks over medium-high heat; pour off drippings.

Add remaining ingredients except parsley, mushrooms and fettucine.
Cover; simmer 1 - 1 1/2 hours, until pork is very tender

Remove meat from sauce; cut into small pieces.

Add meat, parsley and mushrooms to sauce.

Cook and stir over medium heat 5 minutes.

Serve sauce over hot fettucine.

Serving Suggestions
Having fresh herbs from the garden or window box give this sauce great flavor. Complete the meal with a large fresh salad and breadsticks.

Nutrition Facts
Calories 328 calories; Protein 24 grams; Fat 12 grams; Sodium 765 milligrams; Cholesterol 62 milligrams; Saturated Fat 4 grams; Carbohydrates 31 grams; Fiber 4 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit

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