Heat a dutch oven over medium-high heat; add pork. Cook 3 mins, browning on all sides. Add onion; cook 4 mins. Add beef; cook 3 mins or until beef looses its pink color, stirring to cruble.
Add wine; cook 7 minutes or until liquid almost evaporates.
Add water and next 4 ingredients (water through tomatoes); bring to a boil. Cover, reduce heat, simmer 30 minutes. Uncover and cook 1 hour
or until pork is tender.
To Freeze: Freeze in freezer safe container.
To Reheat: Heat in pot until hot. Serve with rigatoni pasta.