Fettuccine with Garden Herb Sauce
rec.food.recipes/Dancer/2000
Makes 6 servings

2 pounds pork shoulder blade steaks
2 teaspoons vegetable oil
1 can (14 1/2 ounce) diced, peeled tomatoes
1 can (15-ounce) tomato sauce
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 1/2 teaspoon sugar
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoon chopped fresh parsley
8 ounces fresh mushrooms, sliced
1 1/2 cups Fettuccine or rigatoni, cooked and drained

Tip: Don't have fresh herbs? Use 1 teaspoon each dried oregano and basil.

Heat oil in large skillet. Brown pork steaks over medium-high heat; pour off drippings. Add remaining ingredients except parsley, mushrooms and fettuccine. Cover; simmer 1-1&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 fettuccine.