Ingredients
- 3 slices bacon, finely chopped
- 1 small white onion, finely diced
- 1 celery stalk, finely chopped
- 1 1/2 – 2 pounds ground pork
- 1/4 cup tomato paste
- 1 cup white wine
- 1 cup whole milk
- 1 large can (29 oz) tomato sauce
- 2 cups beef broth
- 1 large bay leaf
- 1/2 teaspoon ground thyme (or a few sprigs of fresh thyme)
- 1/2 teaspoon ground nutmeg
- Coarse salt and fresh ground pepper, to taste
- Cooked whole wheat (or low carb) spaghetti or other pasta
Preparation
Step 1
- In a large Dutch oven or pot, cook the bacon over medium heat until browned and the fat has released and become liquid, about 5 minutes. Be sure to watch the bacon so that it does not burn. If some pieces become too dark for your liking, just pick them out with a slotted spoon. - Add the chopped onion and celery. Stir together with the bacon and cook until tender, approximately 5 minutes. - Increase heat to medium-high, add the ground pork and cook until browned. Use a wooden spoon or spatula to break up the meat. - Add tomato paste and stir until pork is fully coated. Cook approximately 4-5 minutes. - Add wine and continue cooking until reduced by 3/4th, approximately 10-15 minutes. - Add milk, stir to combine. Continue cooking until reduced by half, approximately 10 minutes. - Add tomato sauce, beef broth, bay leave, thyme, nutmeg, salt and pepper. Stir to combine. Bring to a boil and then reduce heat to a simmer. Let sauce simmer for 1 to 1 1/2 hours until thickened, stirring occasionally. Remove bay leaf before serving! - Serve hot over cooked pasta. Top with grated Parmesan cheese, if desired.