SMOKY PORK BOLOG­NESE SAUCE

Hands-on time: 15 min­utes To­tal time: 1½ hours Makes: about 7 cups

Canadian Living Comfort Food - - Pastas & Casseroles -

For many fam­i­lies, a meat sauce is part of a ro­tat­ing monthly menu. We’ve added ba­con for smok­i­ness and boosted the depth of flavour with a lit­tle red wine. This sauce freezes well, mak­ing it a great op­tion for week­night din­ners. Sim­ply re­heat and serve over the hot cooked pasta of your choice.

450 g lean ground pork

2 strips ba­con, chopped

2 car­rots, diced

2 ribs cel­ery, diced

1 onion, diced

3 cloves gar­lic, minced

4 cups F resh Tomato Sauce (see

recipe, right) or good-qual­ity

plain tomato sauce

1 cup dry red wine

1 tsp gran­u­lated sugar

1 tsp dried oregano

¼ tsp hot pep­per flakes

1 bay leaf

¼ cup chopped fresh pars­ley

In large Dutch oven or heavy-bot­tomed saucepan, cook pork and ba­con over medium-high heat, stir­ring and break­ing up pork with spoon, un­til no longer pink, about 7 min­utes. Us­ing slot­ted spoon, trans­fer to bowl. Set aside.

Drain all but 2 tbsp fat from pan; cook car­rots, cel­ery and onion over medium heat, stir­ring oc­ca­sion­ally, un­til soft­ened, about 10 min­utes. Add gar­lic; cook, stir­ring, un­til fra­grant, about 1 minute.

Stir sugar,bay leaf;in oregano,pork bring mix­ture,to hot boil. pep­per tomato Re­duce flakes sauce, heat, and wine, cover and sim­mer, stir­ring oc­ca­sion­ally, un­til slightly thick­ened, about 1 hour. Dis­card bay leaf. Stir in pars­ley. (Make-ahead: Let cool com­pletely. Re­frig­er­ate in air­tight con­tainer for up to 2 days or freeze for up to 2 months; re­heat be­fore serv­ing.)

PER ½ CUP: about 135 cal, 8 g pro, 8 g to­tal fat (2 g sat. fat), 8 g carb (2 g di­etary fi­bre, 4 g sugar), 22 mg chol, 148 mg sodium, 433 mg potas­sium. % RD I: 3% cal­cium, 7% iron, 27% vit A, 23% vit C, 8% fo­late.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.