Island Special Pork Bolognese Pasta Sauce

There are nights in our house that are really special and this was one of them. Don had some ground pork left over from making his Christmas Tourtiere and put this together. You are going to love it. We got 10 meals out of it. OMGGGGG! This is so tasty, you will be glad of a second portion.

• 2 lbs. ground pork
• 2 large carrots, peeled and finely diced
• 3 cloves crushed garlic
• 2 – 28 oz. cans of whole tomatoes (Kirkland (Costco) brand San Marzano) tomatoes
• 2 cups freshly sliced white mushrooms
• 1/2 tsp. freshly ground nutmeg
• 1/4 tsp. red pepper flakes
• 1 tbsp. salt
• 2 tbsp. dried oregano
• 1 tbsp. dried basil
• 1 tbsp. butter
• 1/4 cup heavy cream
• 1/2 cup 2% milk
• 1 cup red wine (we used Sangiovese)
• parmesan cheese, grated, enough for topping
• 1 lb. your favorite dried pasta noodles

In a Dutch Oven pot cook the pork until no longer pink and add the carrots, garlic and mushrooms, cooking until carrots tender. This is approximately 10 minutes.

Skim the fat off the top of the meat mixture and add the tomatoes, spices and wine, stirring occasionally and breaking up the tomatoes a little.

Add the butter, cream and milk, stirring well to incorporate.

Cook your pasta noodles according to the directions, drain,  saving 1/2 cup of the water. Add the saved water back into the noodles and prepare to serve.

When ready to serve, place a portion of the noodles on the plate, add a generous serving of Bolognese sauce, topping it all off with a sprinkling of grated Parmesan cheese.

If you wish, serve with a chilled green salad and your favorite dressing.

Pour yourself a glass of the lovely red wine and declare “damn I did this”.