HEARTY ITALIAN SPAGHETTI DINNER
12 ounces pork loin, lean, boneless, trimmed of fat, cut into 1x 1/4-inch strips (4-4 oz.)
1 cup finely chopped onion
1/2 cup sun-dried tomatoes, cut up
1 tablespoon dried parsley
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes with puree, undrained (1 can)
1 (8 ounce) can tomato sauce
12 ounces spaghetti, uncooked
In 3-1/2 or 4 quart Crock-Pot Slow Cooker, combine all ingredients except spaghetti; mix well.
Cover; cook on low setting for at least 7 hours or until pork is no longer pink and onions are tender.
Cook spaghetti to desired doneness as directed on package. Drain. Serve pork mixture over spaghetti.
Servings: 6
Source: Pillsbury Good-for-You Dinner #187, September 1996
12 ounces pork loin, lean, boneless, trimmed of fat, cut into 1x 1/4-inch strips (4-4 oz.)
1 cup finely chopped onion
1/2 cup sun-dried tomatoes, cut up
1 tablespoon dried parsley
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes with puree, undrained (1 can)
1 (8 ounce) can tomato sauce
12 ounces spaghetti, uncooked
In 3-1/2 or 4 quart Crock-Pot Slow Cooker, combine all ingredients except spaghetti; mix well.
Cover; cook on low setting for at least 7 hours or until pork is no longer pink and onions are tender.
Cook spaghetti to desired doneness as directed on package. Drain. Serve pork mixture over spaghetti.
Servings: 6
Source: Pillsbury Good-for-You Dinner #187, September 1996
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