Fettuccine with Garden Herb Sauce



Having fresh herbs from the garden or window box give this sauce great flavor. Complete the meal with a large fresh salad.


  • 2 pounds pork blade steaks
  • 1 tablespoon vegetable oil
  • 14 1/2 ounces tomatoes (diced, peeled)
  • 15 ounces tomato sauce
  • 1 onions (medium, quartered, sliced)
  • 2 cloves garlic (minced)
  • 1 1/2 teaspoons sugar
  • 1 tablespoon fresh oregano leaves (chopped)
  • 1 teaspoon fresh basil (chopped)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons fresh parsley (chopped)
  • 8 ounces mushrooms (sliced)
  • 1 1/2 cups fettucine (OR rigatoni, cooked and drained)
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    1. Heat oil in large skillet. Brown pork steaks over medium-high heat; about 4 minutes per side. Add remaining ingredients except parsley, mushrooms and fettucine. 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 fettucine.
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