Spaghetti With Pork Bolognese

• 1 1/2 tablespoons extra-virgin olive oil
• 2 cups finely chopped onion
• 1/2 cup finely chopped carrot (about 1 medium)
• 1/2 cup finely chopped celery (about 1 stalk)
• 1 1/2 teaspoons chopped garlic
• 1 teaspoon kosher salt, divided
• 1 bay leaf
• 1 pound ground pork tenderloin
• 3/4 pound ground pork
• 2 ounces pancetta, finely diced
• 1/4 cup tomato paste
• 2 cups chopped plum tomato (about 1/2 pound)
• 1 1/2 cups organic vegetable broth (such as Swanson)
• 1 cup dry white wine
• 1 cup 1% low-fat milk
• 1/8 teaspoon grated whole nutmeg
• 1 (2-ounce) piece Parmigiano-Reggiano rind
• 1 (3-inch) cinnamon stick
• 1/2 teaspoon freshly ground black pepper
• 8 cups hot cooked spaghetti (about 16 ounces uncooked)
• 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano
• 1/2 cup chopped fresh parsley

1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, garlic, 1/4 teaspoon salt, and bay leaf to pan; cook 8 minutes or until vegetables are tender, stirring occasionally. Increase heat to medium-high. Add ground pork tenderloin, ground pork, pancetta, and 1/4 teaspoon salt; saute 8 minutes or until pork loses its pink color. Stir in tomato paste; cook 1 minute. Add tomato and next 5 ingredients (through rind); bring to a boil. Reduce heat, and simmer 45 minutes. Add cinnamon; simmer 30 minutes or until most of liquid evaporates. Discard bay leaf, rind, and cinnamon stick; stir in remaining 1/2 teaspoon salt and pepper. Arrange 1 cup noodles on each of 8 plates; top each with about 3/4 cup sauce. Sprinkle each serving with 1 tablespoon grated cheese and 1 tablespoon parsley.

extravirgin olive oil, onion, carrot, celery, garlic, kosher salt, bay leaf, ground pork tenderloin, ground pork, pancetta, tomato paste, tomato, vegetable broth, white wine, milk, nutmeg, rind, cinnamon stick, freshly ground black pepper, parsley

Taken from www.myrecipes.com/recipe/spaghetti-with-pork-bolognese (may not work)