Pasta With Pork Ragu

• 2 tablespoons extra virgin olive oil
• 2 tablespoons italian pancetta, minced (may substitute bacon)
• 2 tablespoons celery, minced
• 2 tablespoons carrots, minced
• 3 tablespoons white onions, minced
• 2 cups ground pork
• 12 cup white wine
• 13 cup tomato paste
• 1 (10 ounce) package frozen green peas, thawed
• salt
• fresh ground black pepper
• 16 ounces pasta

1. Bring a large pot of water to a boil.
2. Heat olive oil in a large skillet over low heat.
3. Add pancetta, celery, carrots and onions to skillet; simmer for 20 minutes.
4. Raise heat to high and add pork.
5. Cook until it turns brown, scraping the drippings from the bottom of the skillet.
6. Add wine and continue cooking until wine evaporates.
7. Add tomato paste, salt, pepper and cover with water.
8. Simmer an additional 20 minutes.
9. Add peas and more water to cover, simmer 20 additional minutes.
10. Cook pasta according to package directions.
11. Drain and toss with the sauce.
12. Transfer to serving platter or bowl.

extra virgin olive oil, italian pancetta, celery, carrots, white onions, ground pork, white wine, tomato paste, green peas, salt, fresh ground black pepper, pasta

Taken from www.food.com/recipe/pasta-with-pork-ragu-145907 (may not work)