Fettuccine with Garden Herb Sauce

2 pounds pork shoulder blade steaks
1 tablespoon vegetable oil
1 can (14 1/2-oz.) diced, peeled tomatoes
1 can (15 oz.) tomato sauce
1 medium onion, quartered, sliced
2 cloves garlic, minced
1 1/2 teaspoons 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 (8 oz.) fresh mushrooms, sliced
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.

Add remaining ingredients except parsley, mushrooms and fettucine. Cover; simmer 1 to 1 1/2 hours, until pork is very tender.

Remove meat from sauce; cut into small pieces. Add meat, parsley and mushrooms to sauce.

Cook and stir over medium heat 5 minutes. Serve sauce over hot fettucine.

Servings: 6
Source: National Pork Board