4 oz. ground pork
½ cup good quality white wine
3 Tbsp. extra virgin olive oil
2 slices chopped bacon or pancetta
1 medium sweet onion, finely diced
1 carrots, finely diced
1 stalks celery, finely diced
1 large garlic clove, minced
1 cup tomato puree
Salt/pepper to taste
4 sprigs Italian parsley
Directions:
1. Crumble and place the meats in a bowl to loosen it up. Pour over it some white wine and work all the meat gently with your fingers until meat is moistened with the wine.
2. Cut the pancetta in tiny pieces, peel and mice the garlic and finely dice the onion, carrot, celery and parsley.
3. Pour olive oil into heavy saucepan and add the pancetta first cook about 2 minutes. Stir and cook the onion, celery and carrots and cook until just golden on medium heat stirring often. Then add the garlic and cook about a minute.
4. Move the vegetables to the side of the pan. Then turn the heat up a little and add the meat to the pan. Season with salt and pepper. Let the meat brown a couple of minutes before stirring. Then stir to mix the meat with the vegetables making sure that all the meat begins releasing its juices and all of the liquid has disappeared.
5. Once the meat has browned, add the tomato sauce, and lower the heat to low and cook about 25-30 minutes. Taste for seasoning before serving. If the sauce is too dry, add a little more olive oil or tomato sauce, never add water because it thins out the taste.
6. In the meantime, cook the pasta in a large pot with hot salted water. Cook until al dente. When ready, add the pasta to the meat sauce, stir and serve. Sprinkle some fresh Parmigiano and fresh Italian parsley.
This sauce is also perfect for lasagna, with polenta or mopped up with a nice piece of rustic bread!
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