Pork Bolognese Recipe

Ingredients

• 2 oz (55 g) uncured bacon, minced
• 3 tbsp extra-virgin olive oil
• ½ cup yellow onion, finely diced
• ¼ cup carrot, finely diced
• ¼ cup celery, finely diced
• 1 garlic clove, sliced
• 1 tsp dried thyme
• 1½ lb (680 g) ground pork
• 1½ cups chicken broth or stock
• 2 tbsp tomato paste
• ½ cup tomato sauce
• ¼ cup dry white wine
• 1 bay leaf
• ½ tsp sea salt
• 3 medium zucchini, trimmed
• 1 cup heavy cream
• 3 oz (90 g) grated Parmesan

1. Heat a large saucepan or Dutch oven over medium heat. Add uncured bacon and cook for 4 to 6 minutes, or until lightly browned. Add extra-virgin olive oil and wait for 15 seconds.
2. Add yellow onion, carrot, celery, garlic, and thyme and cook, stirring occasionally, for 2 to 3 minutes, or until softened.
3. Add pork and break up into smaller pieces in the pan. Cook for 3 to 5 minutes, or until pork breaks into crumbles and begins to brown.
4. Add chicken broth and stir, scraping up any browned bits from the bottom of the pan.
5. Add tomato paste, tomato sauce, dry white wine, bay leaf, and sea salt. Stir and reduce heat to medium-low. Simmer, uncovered, for 1 hour, or until reduced by half.
6. While sauce cooks, spiralize zucchini to create noodles. (Alternately, use a vegetable peeler to create long ribbons.)
7. Stir heavy cream into sauce and bring back to a simmer. Taste and season with additional sea salt, if desired. Remove and discard bay leaf.
8. Stir zucchini noodles into hot sauce and cook for 30 seconds to warm through. Divide into bowls and top with Parmesan to serve.