Hearty Spaghetti with Pork

Who doesn't love spaghetti? And when you cook it with all the Italian spices using our own ground pork and pork sausage you’ve got a classic Bolognese sauce they’ll love. Plan on four to eight ounces of uncooked pasta per person for a main course.

Serves: 6
Cook Time: 60 Minutes

Ingredients

• 3 slices Smithfield Bacon
• 3/4 pound Smithfield Ground Pork
• 3/4 pound Smithfield Pork Sausage
• 1 large onion
• 1 green pepper seeded and chopped
• 2 cloves garlic minced
• 1 c. dry red wine
• 3 14 1/2-ounce Italian-style tomatoes crushed
• 1 6-ounce can tomato paste
• 2 t. dried oregano crushed
• 1 t. brown sugar
• 1/2 t. brown sugar
• 1/2 t. dried thyme
• 2 bay leaves
• 12 ounces spaghetti cooked and drained

Steps

In a large skillet cook bacon until crisp. Drain bacon reserving drippings in skillet. Crumble bacon and set aside. In reserved drippings cook pork sausage, onion, green pepper and garlic over medium-high heat until meat is browned and vegetables are tender stirring occasionally. Drain well. Add wine; bring to boiling. Boil for 10 minutes or until liquid is absorbed stirring occasionally. Stir in the bacon, undrained tomatoes, tomato paste, oregano, brown sugar, basil, thyme and bay leaves.

Serving Suggestions

Serve over pasta with a tossed green salad and seasoned Italian bread.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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