Ingredients

  • 1 pound boneless pork loin roast (cut into 1/2-inch dice)
  • 1 teaspoon olive oil
  • 1 onion (large, coarsely chopped)
  • 2 cloves garlic (minced)
  • 1 red bell pepper (large, chopped)
  • 70 ounces italian plum tomatoes
  • 1 1/2 tablespoons fresh basil
  • 2 teaspoons dried basil
  • 1/2 teaspoon black pepper
  • 1 tablespoon fennel seed (crushed coarse)
  • 12 ounces spaghetti, cooked and drained

Directions

  1. 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, covered, 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.
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