Pink Bolognese

• 1/2 pound ground pork
• 1/2 pound ground veal
• 1/2 pound ground dark meat turkey
• 2 tablespoons olive oil
• 1 medium carrot, finely chopped
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 small tomatoes, cored and finely chopped
• 1 cup red wine
• 1 quart homemade or organic chicken broth
• 1 tablespoon chopped sage plus 2 sage leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 2 tablespoons double-concentrate tomato paste, plus more to taste
• 1 cup cream
• 2 tablespoons vodka
• salt
• Freshly ground pepper
• 1 pound short pasta, like penne rigate

1. In a large, heavy saucepan, brown the pork, veal and turkey over medium-high heat. Keep smashing and separating the meat while cooking. Transfer the browned meat to a bowl, and reserve. Return the pan to the stove.
2. Add olive oil to the pan and place over medium high heat. Add the carrots, onion and garlic, and stir to combine. Reduce the heat to medium and cook until tender, 5 to 10 minutes. Return the meat to the pan. Stir in the tomatoes. Pour in the red wine and bring to a boil. Add the chicken broth and all the herbs and simmer for 30 minutes, stirring occasionally
3. Stir in the tomato paste and continue simmering for another hour, stirring every 10 minutes or so -- you don't want any sticking or burning. The sauce should reduce and thicken.
4. Pour in the cream and vodka and cook until sauce is the desired consistency. Season with salt and pepper. Taste, taste, taste -- it's up to you.
5. Meanwhile, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Drain, then toss with the bolognese.

ground pork, ground veal, turkey, olive oil, carrot, yellow onion, garlic, tomatoes, red wine, chicken broth, sage, thyme, oregano, basil, rosemary, doubleconcentrate, cream, vodka, salt, freshly ground pepper, pasta

Taken from food52.com/recipes/164-pink-bolognese (may not work)