I call this Pork and Sage Pasta “Fall Bolognese”, because that’s what it reminds me of. Savory pork, slowly cooked veggies, and fresh sage marry to combine into a wonderful medley of warm, comforting flavors. Tasting like a cross between a hunter’s stew and pasta, this dish is next level. Try out my Fall Bolognese… try not to lick the bowl.
Fall Bolognese
Pork and Sage Pasta
Servings 3
Ingredients
- 3/4 pound ground pork
- 1 ounce bacon
- 1 shallot
- 1 carrot
- 1 stalk celery
- 3 cloves garlic (minced)
- 4 ounces button mushrooms
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 1 cup crushed tomatoes
- 12 ounces short cut pasta, cooked
- 1/2 cup Parmesan cheese, grated
- 10 leaves sage
- salt and pepper
Instructions
- Slice the bacon into small chunks. Place a large dutch oven or pot over low heat and add in the bacon to render, 8-10 minutes.
- As bacon cooks, finely chop the shallot, celery, mushrooms, and carrot into 1/4" dice (the food processor is your friend). Once the bacon is just browned, remove from the pot (but leave the fat). Add in the shallot/celery/carrot/mushrooms and cook for 10 minutes, stirring often.
- Once veggies are just browned, add in ground pork along with a pinch of salt (1/4 teaspoon) and pepper. Turn heat to high and brown pork, another 8-10 minutes.
- Once pork is browned, add in minced garlic and tomato paste. Cook for 2-3 minutes, then add in the red wine. Cook until the wine is reduced by 1/3.
- Add in crushed tomatoes and 1/4 cup of the grated Parmesan and turn heat to medium. Simmer for ~15 minutes. As sauce simmers, prepare pasta according to package directions (minus 2 minutes).
- Once pasta is cooked, reserve 1/3 cup of the cooking water and drain. Slowly incorporate the pasta water into the sauce, stirring for 1-2 minutes. Once the water has been absorbed, the dish is ready. Serve pasta layered with sauce, cooked bacon, more Parmesan, and torn fresh sage leaves.
Nutrition
Serving: 6People | Calories: 649kcal
