Smoky pork Bolognese sauce

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

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 Fresh Tomato Sauce (see recipe, page 94) or goodquality 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, breaking up pork with spoon, until no longer pink, about 7 minutes. Using slotted spoon, remove to bowl. Set aside. Drain all but 2 tbsp fat from Dutch oven. Add carrots, celery and onion to Dutch oven; cook over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in pork mixture, tomato sauce, wine, sugar, oregano, hot pepper flakes and bay leaf. Bring to boil; reduce heat, cover and simmer, stirring occasionally, until slightly thickened, about 1 hour. Discard bay leaf. Stir in parsley. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days or freeze for up to 2 months.)

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. % RDI: 3% calcium, 7% iron, 27% vit A, 23% vit C, 8% folate.