Hearty Spaghetti with Pork

Sierra Krippner: "We've been looking for a way to deck out our regu…" Read More


  • 3 slices bacon
  • 3/4 pound ground pork
  • 3/4 pound bulk pork sausages
  • 1 onions (large, coarsely chopped)
  • 1 green bell pepper (seeded and chopped)
  • 2 cloves garlic (minced)
  • 1 cup dry red wine
  • 43 1/2 ounces tomatoes (Italian-style, crushed)
  • 6 ounces tomato paste
  • 2 teaspoons dried oregano leaves, crushed
  • 1 teaspoon brown sugar
  • 1/2 teaspoon dried basil (crushed)
  • 1/2 teaspoon dried thyme leaves, crushed
  • 2 bay leaves
  • 12 ounces spaghetti, cook and drain


  1. 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; lower heat and simmer 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. Bring to boiling. Reduce heat and simmer, uncovered, for 1 hour or until desired consistency. Remove bay leaves. Serve with hot cooked spaghetti.
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Yummly User
We've been looking for a way to deck out our regular spaghetti and canned marinara sauce, and this did the trick! We substituted the tomatoes and paste for a can of sauce and only used one meat (pork sausage), and it was super delightful