This pasta dish uses ground pork, but you can swap it out for beef, turkey, or lamb.
- Total Time:
- Servings: 8
Source: Everyday Food, September 2009
- 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, for serving
In a large Dutch oven or heavy pot, cook bacon over medium heat 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 a 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.