Pork Bolognese

Ingredient Checklist

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

Directions
Instructions Checklist
Step 1
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.

Step 2
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.