Pork Steaks & Fettuccine with Garden Herb Sauce Recipe

  • 2 pounds pork shoulder blade steaks
  • 1 tablespoon vegetable oil
  • 1 can diced, peeled tomatoes (14 1/2 ounce can)
  • 1 can tomato sauce (15 ounce can)
  • 1 onion, quartered, sliced (medium)
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons granulated 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
  • 1 package fresh mushrooms, sliced (8 ounce pkg)
  • 1 1/2 cups fettuccine or rigatoni, cooked and drained
Heat oil in large skillet. Brown pork steaks over medium-high heat; pour off drippings. Remove from pan and trim fat. Cut pork into serving size pieces. Add remaining ingredients to the skillet except parsley, mushrooms and fettuccine. Return meat to skillet. Cover; simmer 1 to 1 1/2 hours, until pork is very tender.

Add parsley and mushrooms to sauce. Cook and stir over medium heat 5-10 minutes.

Serve sauce over hot fettuccine.

Serves 6.

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