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Hearty Spaghetti with Pork

    Servings: 6


    • 3 slices bacon
    • 3/4 lb. ground pork
    • 3/4 lb. bulk pork sausages1 onions (large, coarsely chopped)
    • 1 green bell pepper (seeded and chopped)
    • 2 cloves garlic (minced)
    • 1 cup dry red wine
    • 43.5 oz. tomatoes (Italian-style, crushed)
    • 6 oz. tomato paste
    • 2 tsp. dried oregano leaves, crushed
    • 1 tsp. brown sugar
    • 1/2 tsp. dried basil (crushed)
    • 1/2 tsp. dried thyme leaves, crushed
    • 2 bay leaves
    • 12 oz. spaghetti, cooked and drained


    1. In a large skillet cook bacon until crisp. Drain bacon, reserving drippings in skillet. Crumble bacon and set aside.
    2. 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.
    3. Add wine; bring to boiling; lower heat and simmer for 10 minutes or until liquid is absorbed, stirring occasionally.
    4. Stir in the bacon, undrained tomatoes, tomato paste, oregano, brown sugar, basil, thyme and bay leaves.
    5. Bring to boiling. Reduce heat and simmer, uncovered, for 1 hour or until desired consistency.
    6. Remove bay leaves.
    7. Serve with hot cooked spaghetti.

    Recipe courtesy of