|Olive oil||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Carrot||1 Large, finely chopped|
|Green pepper||1 Large, seeded and finely chopped|
|Garlic||4 Clove (20 gm), minced or pressed|
|Tomato puree||1 Pound (1 Can)|
|Tomato sauce||24 Ounce (3 Cans, 8 Ounce Each)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Ground red pepper||1⁄8 Teaspoon (Cayenne)|
|Dry rosemary||1 Teaspoon|
|Oregano leaves||1 Teaspoon|
|Dry basil||1 Teaspoon|
|Lean boneless pork shoulder||2 Pound, cut in 1/2-inch cubes|
|Mushrooms||1⁄4 Pound, sliced|
|Boiling salted water||1 Cup (16 tbs)|
|Grated parmesan cheese/Grated romano cheese||1⁄4 Cup (4 tbs)|
Heat olive oil in a 6 to 8-quart kettle over medium heat.
Add onion, carrot, green pepper, and garlic; cook until vegetables are tender.
Add tomato puree, tomato sauce, red wine, salt, sugar, pepper, red pepper, rosemary, oregano, basil, bay leaf, and pork.
Bring to a boil, reduce heat, cover, and simmer for 1 1/2 hours or until pork is fork-tender.
Add mushrooms and simmer, uncovered, for about 10 minutes more.
Remove bay leaf.
Following package directions, cook spaghetti in a large kettle of boiling salted water until al dente; drain and toss with grated cheese to taste.
Arrange spaghetti on a serving dish, ladle some sauce over it, and serve. (Freeze any remaining sauce.)