Pork and Tomato Ragu

• 2 tablespoons olive oil
• 1 14 lbs lean premium grade minced beef
• 1 medium pork rib rack
• 1 teaspoon sugar
• 1 teaspoon fennel seed
• 1 teaspoon chopped thyme leaves
• salt and pepper, to taste
• 1 cup finely chopped onion
• 1 cup finely chopped red capsicum
• 6 cloves garlic, minced
• 12 cup dry white wine
• 3 (14 1/2 ounce) cans whole tomatoes, with juices,pureed in processor or blender
• 1 12 tablespoons chopped oregano leaves
• 1 12 tablespoons chopped fresh parsley leaves
• 1 tablespoon chopped basil leaves
• freshly grated parmesan cheese or romano cheese

1. Put Oil and garlic in large pot and let stand cold for 10 to 15 minutes.
2. Add sugar.
3. Heat oil over medium-high heat.
4. Add the mince and ribs.
5. Break mince apart with a spoon.
6. Add the fennel, thyme salt and pepper.
7. Continue to saute until lightly browned.
8. Add the onions and red capicum.
9. Saute until the mince and ribs are browned and the vegetables are tender.
10. Add the wine and deglaze the pan, scraping up all the browned bits.
11. Turn heat down to a low heat.
12. Add the tomatoes, oregano, parsley and basil.
13. Stir well to combine.
14. Cover for around 60 minutes, stirring occasionally.
15. If you want to thicken the sauce, remove the lid and cook until the desired thickness.
16. The sauce is a slow cookig sauce, so make sure the ribs are completely cooked before removing from heat.
17. Cook fresh al dente Fettachine.
18. Remove ribs.
19. Toss pasta and sauce well over the heat for about 1 minute.
20. Serve immediately, garnishing with cheese Serve ribs on the side or on top of dish.

olive oil, beef, pork, sugar, fennel seed, thyme, salt, onion, red capsicum, garlic, white wine, tomatoes, oregano, parsley, basil, parmesan cheese

Taken from www.food.com/recipe/pork-and-tomato-ragu-100106 (may not work)