fettuccine with hearty meat sauce... 25 minutes

the goods:

1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 pound ground pork
1/2 pound ground beef chuck
1 cup dry white wine (if you have a problem with using wine in your cooking, there is always cooking wine, but be mindful that cooking wine has a lot more salt in it, so you may need to add less salt if you choose to use cooking wine.)
1 can (28 ounces) whole peeled tomatoes in juice, chopped
1/2 teaspoon dried oregano
1/4 teaspoon red-pepper flakes
18 ounces fresh fettuccine (you can find this in the refrigerated section where they keep the ravioli, etc.)
grated parmesan, for serving

Set a large pot of salted water to boil. In a large skillet, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 4 minutes. Add pork and beef; cook, breaking meat up with a spoon, until no longer pink, 5 to 7 minutes. Add wine; cook until evaporated, about 7 minutes. Add tomatoes, oregano, and red-pepper flakes; cook until slightly thickened, 2 to 3 minutes.

Cook pasta in boiling water according to package instructions. Be mindful that this pasta is fresh and not dried and may cook faster than you may be used to. Drain and return to pot; add meat sauce, and toss to coat. Serve topped with parmesan and with some garlic bread, if desired.