Jan's Ragù

Ingredients

• 56 ounce canned tomatoes crushed undrained canned
• 0.3 cup cooking wine dry red
• 2 tablespoons basil fresh chopped
• 1 pound ground sirloin 
• 2 cups onion chopped
• 1 pound boston butt pork roast boneless cut into 1/2-inch pieces
• 8 cups rigatoni pasta hot tube-shaped cooked (large )
• 0.5 teaspoon salt 
• 1 teaspoon sugar 
• 1 cup water 

Equipment

• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat; add pork. Cook 3 minutes, browning on all sides.
2. Add onion; cook 4 minutes.
3. Add beef; cook 3 minutes or until beef loses its pink color, stirring to crumble.
4. Add wine; cook 7 minutes or until liquid almost evaporates.
5. Add water and next 4 ingredients (water through tomatoes); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover and cook 1 hour or until pork is tender.
6. Serve with pasta.
7. Garnish with basil, if desired.