Pork Ragu with Penne
- 1 pound ground pork
- 1 tablespoon extra virgin olive oil
- ¼ cup pancetta, chopped
- ½ cup shredded carrots
- ½ cup white onion, chopped
- 2 garlic cloves, minced
- 2 cups beef broth
- ½ cup half and half
- Salt
- ½ pound penne, al dente- ½ cup spare pasta water
- 2 tablespoons truffle paste or 1 tablespoon truffle oil
Heat the olive oil in a large frying pan. Add the pancetta and sauté for 4-5 minutes on medium heat. Add the carrots, onions and garlic. Saute for 2-3 minutes on medium heat. Add the pork and separate with the back of a wooden spatula while sautéing the meat on medium high heat about 2-3 minutes. Add the beef broth and cook on medium low heat for 20 to 25 minutes, till a thick sauce is formed. Add salt and half and half. Add the truffle paste or oil. Mix well and add the cooked pasta and pasta water. Check for seasonings and serve.
