Thanks to Chef Janice Provost for this recipe.
Ingredients
· 2 T Blended Olive Oil for searing
· 1 t Fennel Seeds
· 1 t Chili Flakes
· 2 Garlic Cloves, minced
· 1 Carrot cut into ½ inch dice
· 1 Rib Celery cut into ½ inch dice
· 1 Yellow Onion cut into ½ inch dice
· 2 Pounds Ground Pork
· Salt and Pepper
· 1 Cup Red Wine
· 1 28 oz. Can Crushed Tomatoes
· 1 Cup Heavy Cream
Method
· Heat a heavy bottomed pot, and once hot, place fennel and chili flakes. Toast for about 30 seconds.
· Add the oil, and then garlic, carrots, celery, and onion, and sauté for about 6 minutes, until softened.
· Add the ground pork, salt and pepper to taste, and cook until browned.
· Pour off any excess fat from the pan.
· Add the red wine, and reduce for about 2 minutes.
· Add the crushed tomatoes, and cook for another 10 minutes.
· Add the heavy cream, and cook for another 15-20 minutes on low-medium heat.
· Adjust the seasoning.
· Serve tossed with pasta or over polenta.
