Faux-Lognese with Pappardelle

• 2 ounces pappardelle or other wide noodles
• 1 tablespoon extra-virgin olive oil
• 1 slice pancetta, finely chopped (or substitute bacon)
• 1 shallot lobe, finely chopped
• 1 small carrot, finely chopped
• 1 small celery stalk, finely chopped
• 1/2 cup Yucatan-Style Slow-Roasted Pork (page 66), chopped
• 1/4 cup dry white wine
• 1/4 cup canned crushed tomatoes
• 2 to 3 tablespoons whole milk, plus more as needed
• Kosher or sea salt
• Freshly ground black pepper
• Freshly grated Parmigiano-Reggiano cheese

1. Bring a 2-quart pot of salted water to a boil.
2. Add the pasta, stir a few times to keep it from sticking, and cook according to the package instructions, until just al dente.
3. While the water is heating and the pasta is cooking, pour the olive oil into a medium heavy skillet over medium heat.
4. When the oil starts to shimmer, add the pancetta, shallot, carrot, and celery and cook, stirring frequently, until it just starts to brown in spots, 6 to 8 minutes.
5. Add the pork, using a wooden spoon to stir it in and break it up as it cooks.
6. Stir in the wine, cook for a minute or two until it is incorporated, then add the tomatoes and 2 tablespoons of the milk.
7. Cook for another couple of minutes, and add more milk if needed to keep the sauce loose.
8. Taste and season with salt and pepper.
9. Decrease the heat to low and cover to keep the sauce warm while the pasta finishes cooking.
10. When the pasta is ready, use tongs or a strainer to scoop it out of the water, holding it above the pot to drain off excess water, and plop it into the sauce in the pan.
11. Toss it to combine, then transfer it to a bowl, sprinkle the cheese on top, and eat.

noodles, extravirgin olive oil, pancetta, shallot, carrot, celery stalk, yucatanstyle, white wine, tomatoes, milk, kosher, freshly ground black pepper, cheese

Taken from www.epicurious.com/recipes/food/views/faux-lognese-with-pappardelle-382565 (may not work)