Creamy Pork Ragu

This ragu is rich, cozy and quick enough for a weeknight.

Ingredients

• 1 pound short pasta
• 1 pound ground pork
• 2 tablespoons Tuscan Seasoning
• 2 tablespoons Italian Herb Infused Extra Virgin Olive Oil
• 2 shallots, chopped
• 2 carrots, peeled and chopped
• 1 fennel bulb, chopped
• 2 garlic cloves, chopped
• 1/2 cup white wine
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Bring a large salted pot of water to a boil and cook the pasta to al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shallots, carrots, fennel, garlic, salt and pepper. Saute for 5 minutes. Add the ground pork and Tuscan Seasoning.  Saute until the pork is browned.
3. Add the wine and simmer for 3 minutes until slightly reduced. Add the cream and parmesan and turn the heat to low. 
4. Once the pasta is cooked, add 1/4 cup pasta water to the sauce. Add the drained pasta and toss well with the sauce.

Takes 25 minutes

Serves 4