2 pounds Armour pork shoulder blade steaks
2 teaspoons vegetable oil
1 14 1/2-ounce can diced peeled tomatoes
1 15-ounce can tomato sauce
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 1/2 teaspoons sugar
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
8 ounces fresh mushrooms, sliced
1 1/2 cups fettuccine or rigatoni, cooked and drained
Servings: 6
Heat oil in large skillet. Brown pork steaks over medium-high heat; pour off drippings. Add remaining ingredients except parsley, mushrooms and fettuccine. Cover; simmer 1-1&1/2 hours, until pork is very tender. Remove meat from sauce, cut into small pieces. Add meat, parsley and mushrooms to sauce. Cook and stir over medium heat 5 minutes. Serve sauce over hot fettuccine.
Preparation Time: 2 hours
Notes: Tip: Don't have fresh herbs? Use 1 teaspoon each dried oregano and basil.
2 teaspoons vegetable oil
1 14 1/2-ounce can diced peeled tomatoes
1 15-ounce can tomato sauce
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 1/2 teaspoons sugar
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
8 ounces fresh mushrooms, sliced
1 1/2 cups fettuccine or rigatoni, cooked and drained
Servings: 6
Heat oil in large skillet. Brown pork steaks over medium-high heat; pour off drippings. Add remaining ingredients except parsley, mushrooms and fettuccine. Cover; simmer 1-1&1/2 hours, until pork is very tender. Remove meat from sauce, cut into small pieces. Add meat, parsley and mushrooms to sauce. Cook and stir over medium heat 5 minutes. Serve sauce over hot fettuccine.
Preparation Time: 2 hours
Notes: Tip: Don't have fresh herbs? Use 1 teaspoon each dried oregano and basil.
