Pork bolognese
from Half Assed Kitchen
3 slices bacon, finely chopped (we used pre-cooked)
1 small onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1-2 pounds ground pork (we used just one pound and it worked fine)
1/4 cup tomato paste
1 cup dry white wine
1-1/4 cups whole milk (we used Silk Soy Creamer, non-flavored)
1 28-ounce can tomato sauce or crushed tomatoes
1 cup low-sodium chicken broth
3 bay leaves
1 Tablespoon dry thyme
1 Tablespoon dry oregano
Salt and pepper, to taste
1 pound cooked penne
Grated parmesan
In large Dutch oven or heavy pot, cook bacon until fat is released. Add onion, carrot and celery; cook until soft. Add pork and cook, breaking up meat with a spoon, until browned. Add tomato paste and stir until pork is coated.
Add wine and milk; cook until reduced by half. Add tomato sauce, bay leaf, thyme, salt and pepper. Simmer, stirring occasionally, about 45 minutes.
Serve sauce over pasta, topped with parmesan.