PASTA WITH PORK AND TOMATO RAGU

SERVES 4

I don't make pasta with meat sauces very often because most, though delicious, are very heavy. This is a little different because the pork is very lean and makes a more refreshing sauce.

INGREDIENTS

3 tablespoons olive oil

1-1/4 pounds lean ground pork

1 teaspoon fennel seed

1 teaspoon dried thyme leaves

1 teaspoon rubbed sage

Salt and pepper to taste

1 cup finely chopped onion

1 cup finely chopped green peppers

6 large cloves garlic, minced

1/2 cup dry white wine

3 cans (14.5 ounces each) whole tomatoes with juices, pureed in processor or blender

1-1/2 tablespoons dried oregano leaves

1-1/2 tablespoons dried parsley leaves

1/2 teaspoon ground savory

1 tablespoon dried basil leaves

1 pound perciatelli, spaghetti or similar pasta

Freshly grated Parmesan or Romano cheese

Heat a large sauté pan over medium-high heat. Add the olive oil, then the pork. Break pork apart with a spoon. Add the fennel, thyme, sage, salt and pepper. Continue to sauté until lightly browned. Add the onions and green peppers. Sauté until the pork is browned and the vegetables are tender. Add the garlic and cook one more minute. Add the wine and deglaze the pan, scraping up all the browned bits. Add the tomatoes, oregano, parsley, savory, basil, salt and pepper. Stir well to combine. Reduce heat to medium-low. Cover and simmer about 30 minutes, stirring occasionally. If you want to thicken the sauce, remove the lid and cook until the desired thickness.

Meanwhile make the pasta according to package directions for al dente. Drain the pasta and add it to the sauce. Toss well over the heat for about 1 minute. Serve immediately, passing the cheese separately..

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