Faux-Lognese with Pappardelle
True Bolognese sauce takes hours to simmer and deepen. Since the Yucatan-Style Slow-Roasted Pork (page 66) is already deeply flavored from all those hours in the oven, all you need to do is take it on a brief trip to Italy. This makes a very hearty all-inclusive serving for one; you could easily stretch it to serve two by boiling up a little extra pasta and including a salad and some bread on the table.
If you don’t have any leftover slow-roasted pork, you can substitute 4 ounces of raw ground pork. Brown it in the skillet before adding the bacon-and-vegetable mixture and proceed with the directions.
Ingredients
Preparation
Step 1
Bring a 2-quart pot of salted water to a boil. Add the pasta, stir a few times to keep it from sticking, and cook according to the package instructions, until just al dente.
Step 2
While the water is heating and the pasta is cooking, pour the olive oil into a medium heavy skillet over medium heat. When the oil starts to shimmer, add the pancetta, shallot, carrot, and celery and cook, stirring frequently, until it just starts to brown in spots, 6 to 8 minutes.
Step 3
Add the pork, using a wooden spoon to stir it in and break it up as it cooks. Stir in the wine, cook for a minute or two until it is incorporated, then add the tomatoes and 2 tablespoons of the milk. Cook for another couple of minutes, and add more milk if needed to keep the sauce loose. Taste and season with salt and pepper. Decrease the heat to low and cover to keep the sauce warm while the pasta finishes cooking.
Step 4
When the pasta is ready, use tongs or a strainer to scoop it out of the water, holding it above the pot to drain off excess water, and plop it into the sauce in the pan. Toss it to combine, then transfer it to a bowl, sprinkle the cheese on top, and eat.
