Italian Penne Bolognese

My version of a traditional Bolognese sauce served over penne pasta. Manjia!

• Ready In: 1 hr 25 mins
• Serves: 6-8

Ingredients

• 1 -1 1⁄2 lb penne pasta
• 6  slices bacon, sliced thin
• 1⁄2 lb ground chicken
• 1⁄2 lb ground beef
• 1⁄2 lb Italian pork sausage
• 1⁄2 cup onion, chopped
• 1⁄2 cup celery, chopped
• 1⁄2 cup red bell pepper, chopped
• 1  small zucchini, chopped
• 5  garlic cloves, minced
• 1 (28 ounce) can whole tomatoes or 1 (28 ounce) can diced tomatoes, pureed in the blender
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1  cup dry red wine
• 1 1⁄2 teaspoons rosemary
• 1  teaspoon ground nutmeg
• 1⁄4 cup  sauterne or 1⁄4 cup marsala
• 1  cup fat-free evaporated milk (or regular)

Directions

1. Sauté bacon until fat is rendered; drain fat.
2. Add ground chicken, beef, and sausage; brown and drain fat.
3. Add onion, celery, carrot, zucchini, and garlic; sauté until onion is clear.
4. Add tomatoes, tomato sauce, tomato paste, red wine, rosemary, and nutmeg; Simmer 45 minutes.
5. Add Sauterne or Marsala; simmer 10 minutes.
6. Add evaporated milk to smooth out sauce.
7. Serve over hot cooked penne pasta.