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Chef with red wine glass


Serves 4 to 6.

8 ounces ground pork
4 ounces Italian pork sausage
1 7-ounce jar or 1/2 of a 15 1/2-ounce jar roasted red sweet peppers, drained and chopped
1 medium onion, chopped
1/2 teaspoon minced garlic (1 clove)
1 28-ounce can crushed tomatoes
1 10 3/4-ounce can tomato puree
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup dry red wine or water
Hot cooked spaghetti
Fresh parsley sprigs (optional)
Grated Parmesan cheese (optional)

Cooking Directions
Combine pork, sausage, sweet peppers, onion, and garlic in a heavy, large covered saucepan; cook until pork and sausage are brown, breaking up meat with a wooden spoon.

Drain off fat.

Stir in tomatoes, tomato puree, Italian seasoning, salt and black pepper.

Bring to boiling; reduce heat.

Cover and simmer for 15 minutes or until desired consistency.

Stir in wine or water.

Serve over hot cooked spaghetti. If desired, garnish with parsley sprigs. If desired, serve with grated Parmesan cheese.

Serving Suggestions
Who needs sauce in a jar? This simple sauce is easy to create and spices can be adjusted for your family's tastes. Serve over hot pasta with a side salad and garlic bread.

Recipe courtesy of National Pork Board.  For more information about The Other White Meat, visit

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