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  11. 1 pound lean boneless pork, cut into 1/2-inch dice

  12. 1 teaspoon olive oil

  13. 1 large onion, coarsely chopped

  14. 2 garlic cloves, minced

  15. 1 large red bell pepper, chopped

  16. 2 cans (35 ounces each) peeled Italian plum tomatoes

  17. 1 1/2 tablespoons fresh basil, minced or 2 teaspoons dried basil

  18. 1/2 teaspoon ground black pepper

  19. 1 tablespoon fennel seed, crushed coarsely

  20. 12 ounces spaghetti, cooked and drained

Instructions Jump to Ingredients ↑

  1. In large nonstick skillet, saute pork in olive oil over medium-high heat until lightly browned.

  2. Add the onion and garlic and cook, stirring occasionally, until onion is wilted.

  3. 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, overed, for 40 minutes, until pork is very tender.

  4. Stir in the black pepper and crushed fennel seed; correct seasoning with salt and sugar, if desired.

  5. Toss spaghetti with sauce to serve.


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