Pork Bolognese Pappardelle

Ingredients

• 1 large bell pepper diced cored
• 2 pounds pappardelle cooked for serving
• 1 tablespoon basil fresh chopped
• 1 sprig thyme leaves fresh
• 2 tablespoons garlic minced
• 1 teaspoon grapeseed oil 
• 1 pound ground pork 
• 0.3 cup heavy cream 
• 1 medium onion diced
• 0.3 cup red wine (Chianti)
• 6 servings salt and pepper black freshly ground
• 2 large tomatoes ripe chopped (keep juices)

Equipment

• frying pan

Directions

1. In a large skillet over medium-high heat, add the grapeseed oil until warmed. Then add the ground pork, cooking until browned, 7 to 8 minutes.
2. Remove the meat from the skillet.
3. In a second skillet over medium-high heat, add the wine, garlic and onions, stirring throughout the cooking until translucent, about 10 minutes.
4. Add the cooked pork, tomatoes and peppers, and then stir in the basil and thyme. Bring the mixture to a slow roll, reduce the heat to low and simmer, covered, for 15 minutes.
5. Add the cream and finish for 5 minutes. Finish with salt and pepper to desired taste. Toss the bolognese with cooked pappardelle and serve. (Shelf Life: 5 days.)