Penne Bolognese

• 1 - 1 1/2 lb penne pasta
• 6 slices bacon, sliced thin
• 1/2 lb ground chicken
• 1/2 lb ground beef
• 1/2 lb Italian pork sausage
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup red bell pepper, chopped
• 1 small zucchini, chopped
• 5 garlic cloves, minced
• 1 (28 ounce) can whole tomatoes or (28 ounce) can diced tomatoes, pureed in the blender
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 cup dry red wine
• 1 1/2 teaspoons rosemary
• 1 teaspoon ground nutmeg
• 1/4 cup sauterne or 1/4 cup marsala
• 1 cup fat-free evaporated milk (or regular)

1. Saute bacon until fat is rendered; drain fat.
2. Add ground chicken, beef, and sausage; brown and drain fat.
3. Add onion, celery, carrot, zucchini, and garlic; saute until onion is clear.
4. Add tomatoes, tomato sauce, tomato paste, red wine, rosemary, and nutmeg; Simmer 45 minutes.
5. Add Sauterne or Marsala; simmer 10 minutes.
6. Add evaporated milk to smooth out sauce.
7. Serve over hot cooked penne pasta.

penne pasta, bacon, ground chicken, ground beef, italian pork sausage, onion, celery, red bell pepper, zucchini, garlic, tomatoes, tomato sauce, tomato paste, red wine, rosemary, ground nutmeg, marsala, milk

Taken from www.food.com/recipe/penne-bolognese-53172 (may not work)