Ground Pork and Vegetables in a Cream Sauce

This was so yummy and a super budget recipe! Everyone was licking their plates and it was EASY to make! ( note: most of measurements are approximate. play with it! )

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  lb ground pork
• 1  carrot, peeled and diced
• 1  stalk celery, diced
• 1  leek, halved and chooped
• 1  medium  portabello mushroom, chopped
• 3  garlic cloves, miced
• 1⁄2 cup chicken broth
• 1⁄2 cup milk or 1⁄2 cup  cream
• 1⁄2 cup vermouth
• 2  tablespoons dry sherry
• 2  tablespoons sour cream
• 1  sprig fresh rosemary
• 1  bay leaf
•  salt and pepper
• 1  dash thyme, and red pepper flakes to taste
• 3  tablespoons butter
• 3  tablespoons flour
•  approx. 1 lb. pasta

Directions

1. - In a large sauce or saute pan, brown pork.
2. - As it cooks add leek, carrot and celery.
3. - Add garlic and mushroom.
4. - After the mushrooms have released most of their water add chicken stock.
5. - Bring to light boil and return to low simmer, begin to slowly add cream and vermouth. Stir in sour cream.
6. - Add rosemary and bay leaf, thyme and red pepper.
7. - As sauce is simmering, make a roux in a separate pan. Melt butter and slowly whisk in flour to do this. You should have a paste.
8. - Add this slowly to the sauce to thicken it.
9. - In the meantime, cook noodles as directed.
10. After sauce has thickened, add sherry if desired. Let simmer for a few minutes and then top the noodles with it!
11. - I put fresh parsley on top and thought it was a very nice addition!