• 3 slices bacon
  • 3/4 pound ground pork
  • 3/4 pound pork sausage, bulk
  • 1 large onion, coarsely chopped
  • 1 green bell pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 1 cup dry red wine
  • 3 14 1/2-oz cans Italian-style tomatoes, crushed
  • 1 6-oz can tomato paste
  • 2 teaspoon 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, cooked and drained
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.

Serves 6

Pork is the meat of choice in a classic simmered Bolognese sauce. Try this simple formula—it will become a favorite. Extra sauce freezes nicely.

Calories: 540 calories

Protein: 29 grams

Fat: 27 grams

Sodium: 1150 milligrams

Cholesterol: 85 milligrams

Saturated Fat: 10 grams

Carbohydrates: 39 grams