Silky Pork Italian Sauce (Print-Friendly Version)
A velvety, tomato-free meat sauce featuring pancetta, ground pork, fresh herbs, and a touch of milk for silkiness - makes any pasta dish special.
# What You Need:
→ Main Ingredients
01 -
4 oz chopped pancetta
02 -
2 carrots, cut into small cubes
03 -
2 celery stalks, finely chopped
04 -
1 diced onion
05 -
4 cloves garlic, crushed
06 -
2 pounds ground pork
07 -
Salt, as needed
08 -
1 cup dry white wine
09 -
2 cups chicken broth
10 -
2 bay leaves
11 -
10 sprigs fresh thyme
12 -
2 sprigs fresh rosemary
13 -
1/4 tsp nutmeg
14 -
2-inch parmesan rind
15 -
1 cup whole milk
# How to Make It:
01 -
Cook chopped pancetta in a large pot over medium-high heat until it gets crispy, about 5-10 minutes. Take it out and put it aside for later.
02 -
Turn down the heat to medium. Throw in your chopped carrots, celery, and onion. Cook them for 10-15 minutes, stirring often, until they're nice and soft.
03 -
Turn the heat back up to medium-high. Add your ground pork and crushed garlic, breaking the meat apart as you go. Let it cook for 5-8 minutes and sprinkle a bit of salt on it.
04 -
Pour the white wine into the pot and stir while scraping the bottom to get all the tasty bits. Let it bubble away for about 5 minutes until it reduces a bit.
05 -
Add your chicken broth, bay leaves, thyme, rosemary, nutmeg, and that chunk of parmesan rind. Let it come to a gentle bubble, cover it, and cook on medium-low for an hour. Don't forget to stir now and then.
06 -
Pour in the whole milk, put the lid back on, and let it cook another 45-60 minutes until it gets thick and saucy. You can take the lid off near the end if you want it thicker.
07 -
Use a spoon to take off any extra grease from the top. Give it a good stir, taste it, and add more salt if needed.
08 -
Mix with your favorite pasta like pappardelle, spaghetti, or rigatoni. Dig in!
# Additional Tips:
01 -
Try swapping the pork for ground beef or veal if you want something different.
02 -
You can keep this in the fridge for up to 3 days or freeze it for up to 3 months in a sealed container.
03 -
No parmesan rind hanging around? Just add 1/4 cup grated parmesan when you pour in the milk.
04 -
This sauce tastes amazing with wider pasta that can hold all the chunky goodness.