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

1. Heat oil in large skillet. Brown pork steaks over medium-high heat; pour off drippings. Add remaining ingredients except parsley, mushrooms and fettucine. Cover; simmer 1 to 1 1/2 hours, until pork is very tender.
2. Remove meat from sauce; cut into small pieces.
3. Add meat, parsley and mushrooms to sauce. Cook and stir over medium heat 5 minutes.
4. Serve sauce over hot fettucine.

Serves 6.