PASTA WITH PORK AND TOMATO RAGU

[Pasta with Pork and Tomato Ragu]
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SERVES 6

I don't make pasta with traditional Italian meat sauces very often because, though delicious, most are quite heavy. This recipe is a little different because the pork is very lean and makes a more refreshing sauce. Don't let the number of ingredients scare you. They are mostly herbs and spices that give the sauce an Italian sausage flavor. And it doesn't take long to cook, so it is perfect for a weeknight main dish or casual entertaining.

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

1/2 teaspoon ground savory

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,
blender, or with a hand blender (see notes below)

1-1/2 tablespoons dried oregano leaves

1-1/2 tablespoons dried parsley leaves

1 tablespoon dried basil leaves

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

1 pound perciatelli, bucatini, 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, savory, 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, dry parsley, savory, dry 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, along with the fresh parsley and basil. Toss well over the heat for about 1 minute. Serve immediately, passing the cheese separately.

Note: In a pinch, you can use canned crushed tomatoes in place of the whole tomatoes. Add a little more wine or some water to thin them out a little.

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