Ingredients
3 tbsp. olive oil
2 oz. pancetta or regular bacon, diced
3 cloves garlic, peeled but whole
1/2 lb. ground pork
Salt and freshly ground pepper
1/4 c. red wine, such as Pinot Noir or Cabernet
8 oz. mushrooms (white or baby portobellos), washed, trimmed and thinly sliced
1 box (26 oz.) strained tomatoes
1 pound fusilli, or other short pasta
1/2 c. chopped fresh parsley leaves
1/2 c. freshly grated Parmesan cheese
Preparation
Step 1In a medium soup pot, heat 2 tbsp oil over medium-low heat. Add pancetta and cook it just until the edges start to curl, 2-3 mins.Step 2Add garlic cloves, remaining tbsp oil and ground pork, and season with a pinch of salt and pepper. Increase the heat slightly to medium and cook the pork until it is browned on all sides, 5-6 mins.Step 3Increase the heat to high and add the wine. Cook it down by half—this happens quickly—then stir in the sliced mushrooms and then the strained tomatoes.Step 4Bring the sauce to a boil, then immediately reduce the heat so that it is cooking at a low simmer. Cook (and cook) for 45 minutes, then turn off the heat.Step 5While the sauce simmers, cook pasta according to package directions.Step 6Serve pasta in individual bowls topped with plenty of sauce, garnished with a sprinkle of parsley and Parmesan cheese.
