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Chef with red wine glass


Serves 6

- 1 pound lean boneless pork, cut into 1/2-inch dice
- 1 teaspoon olive oil
- 1 large onion, coarsely chopped
- 2 garlic cloves, minced
- 1 large red bell pepper, chopped
- 2 cans (35 ounces each) peeled Italian plum tomatoes
- 1½ tablespoons fresh basil, minced OR 2 teaspoons dried basil
- 1/2 teaspoon ground black pepper
- 1 tablespoon fennel seed, crushed coarsely
- 12 ounces spaghetti, cooked and drained

Cooking Directions
In large nonstick skillet, saute pork in olive oil over medium-high heat until lightly browned.

Add the onion and garlic and cook, stirring occasionally, until onion is wilted.

Add the red bell pepper, tomatoes with their juice (crush slightly with the back of a spoon), stir in the basil and oregano.

Bring just to a boil, reduce the heat to moderately low and simmer, overed, for 40 minutes, until pork is very tender.

Stir in the black pepper and crushed fennel seed; correct seasoning with salt and sugar, if desired.

Toss spaghetti with sauce to serve.

Serving Suggestions
Forget the canned sauces, fix this hearty homemade sauce for your family. Serve with plenty Parmesan cheese, warmed garlic bread, and mixed greens salad.

Nutrition Facts
Calories 428 calories; Protein 26 grams; Fat 7 grams; Sodium 888 milligrams; Cholesterol 40 milligrams; Saturated Fat 2 grams; Carbohydrates 65 grams; Fiber 9 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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