Categories: Pasta
Ingredients
- 2 tbsp. olive oil
- 1/4 lb. pancetta, chopped into fine dice
- 1 lb. ground pork
- 1 carrot, finely chopped or grated
- 1 onion, finely chopped
- 2 large garlic cloves, chopped
- Salt and pepper
- 10 oz. box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
- 1/4 tsp freshly grated nutmeg
- 2 tbsp. tomato paste
- 1/2 cup dry white wine
- 2 cups chicken stock
- 1/2 cup whole milk
- 1 lb. pappardelle, tagliatelle or fettuccine
- Grated Parmigiano-Reggiano
Directions
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Heat a heavy sauce pot over medium-high heat with the olive oil. Add the pancetta and brown for 2 to 3 minutes, then add the ground pork and lightly brown, 3 to 4 minutes more. Add the carrot, onions and garlic and season with salt and pepper. Cook for 5 minutes to soften the veggies, then stir in the spinach and season with nutmeg. Stir in the tomato paste for 1 minute. Add the wine and reduce for 30 seconds, then add the stock and bring to a boil. Add the milk, reduce the heat and simmer for 10 to 12 minutes.
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Meanwhile, bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente. Reserve a little of the starchy cooking water. Drain the pasta and toss with the starchy water, the meat sauce, and some cheese. Toss for at least a full minute to combine. Serve with more grated cheese on top.