Pork Ragu with sun dried tomatoes and kalamata olives

This is a delicious weeknight meal. Hearty and filling with Mediterranean flavors, it's sure to become a family favorite. The addition of Sicilian Lemon Balsamic Vinegar adds a delicious freshness to the dish.

16 oz. rotini pasta

3 T. olive oil

1 cup minced onions

1/2 cup sliced kalamata olives

1/4 cup diced oil-packed, sun-dried tomatoes

3 T. tomato paste

1 T. minced fresh garlic

1 t. each sugar and red pepper flakes

1/2 t. dried oregano

1 lb. ground pork

3 T. Sicilian Lemon Balsamic Vinegar

1 (28 oz.) can whole lemons, chopped

1/2 cup chopped fresh parsley

salt and freshly ground black pepper to taste

freshly ground Parmesan cheese for topping

Cook rotini pasta in a pot of boiling salted water according to package directions.  Drain.

Heat oil in a large saucepan over medium. Add onions, olives, sun-dried tomatoes, tomato paste, garlic, sugar, pepper flakes, and oregano; cook, until onions soften, 3 minutes.

Add pork and cook until no longer pink, breaking it up with a wooden spoon, 6 - 7 minutes.

Stir in balsamic vinegar and cook until it is absorbed.  Add tomatoes, bring ragu to a simmer, and cook 10 minutes. Stir in parsley and season ragu with salt and pepper.

Serve rotini with ragu and garnish with Parmesan.

Adapted from Cuisine at Home Issue No. 122