Thursday, September 15, 2011
This delicious, rich sauce freezes beautifully so you can easily thaw it when needed for a quick pasta dinner. It makes an incredible lasagna. So make a double or even triple batch and stock the freezer for easy Fall and Winter dinners.
3 slices bacon, finely chopped
1 small onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 pounds ground pork
1/4 cup tomato paste
1 cup dry white wine
1 1/4 cups whole milk
1 can (28 ounces) tomato sauce
2 cups low-sodium chicken broth
1 bay leaf
5 sprigs fresh thyme
coarse salt and ground pepper
cooked penne rigate, for serving
grated parmesan cheese for serving
In a Dutch oven or heavy pot, cook bacon over medium until fat is released, 5 minutes. Add onion, carrot, and celery, cook until soft, 6 minutes. Raise heat to medium high; add pork and cook, breaking up meat with wooden spoon, until browned, 7 minutes. Add tomato paste; cook until pork is coated, 4 minutes.
Add wine; cook until reduced by three-fourths. Add 1 cup milk; cook until reduced by half. Add tomato sauce, broth, bay leaf, thyme, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, stirring occasionally, 1 hour. Stir in 1/4 cup milk. Serve sauce over pasta, topped with cheese.