Smoky Pork Bolognese Sauce

Hearty meat sauce is a staple comfort food for many of us, especially as the weather gets colder. Bacon gives this sauce a delicious smokiness and depth of flavour.
Serve over your favourite non-pasta alternative (i.e. spaghetti squash, zucchini noodles, mashed cauliflower, cabbage, steamed veggies, salad, bean sprouts, etc.) or simply eat it on its own!
INGREDIENTS
- 450g lean ground pork
- 2 strips bacon, chopped
- 2 carrots, diced
- 2 ribs celery, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups tomato sauce (either home-made or whatever brand you enjoy)
- 1 cup dry red wine
- 1 tsp dried oregano
- ¼ tsp hot pepper flakes
- 1 bay leaf
- ¼ cup chopped fresh parsley
DIRECTIONS
1. In a large Dutch oven or heavy-bottomed saucepan, cook pork and bacon over medium-high heat, breaking up pork with spoon until no longer pink, about 7 minutes. Using slotted spoon, remove pork and place in a bowl. Set aside. Drain all but 2 tbsp fat from Dutch oven.
2. Add carrots, celery and onion to Dutch oven; cook over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute
3. Stir in pork mixture, tomato sauce, wine, oregano, hot pepper flakes and bay leaf. Bring to boil; reduce heat, cover and simmer, stirring occasionally, until slightly thickened, about 1 hour. Discard bay leaf. Stir in parsley. Makes about 7 cups.
EXCHANGES
Count 1 cup meat sauce as 3 proteins (group 6).

Recipe adapted from Canadian Living September 2015