Bolognese or Meat sauce with tomatoes

I initially called this Tomato sauce with ground pork but then quickly changed the name upon reading the details and background of Bolognese Sauce. I learned that with an addition of ground meat, red wine, milk, and little tomatoes this is a version of Bolognese. The key difference from the original and this is the exception of beef. We're both pretty open as far as our eating habits are concerned however if there's one rule that I practice from our culture/religion it's to avoid eating beef, all together. Since cows are sacred and all.

Actually, we aren't allowed to eat any meat, according to scriptures, but that seems impossible for me, us, to practice especially with a farm meat CSA. And if you ask the husband, he'll dispute that nowhere in our texts does it say we can't eat meat. I haven't taken him up on this debate because honestly I am not that invested in the argument itself. At the end of the day it's an unspoken rule in our house, he gets the pork (all the bacon he wants to ever eat) and I get the no beef rule.

Bolognese-like-sauce with tomatoes

Ingredients

1 tablespoon Bacon Fat or Olive Oil
1 carrot, chopped
1/2 medium onion, chopped
2 small celery sticks, chopped
1/2- 3/4 lb ground pork, farm fresh
1 cup fresh tomatoes or canned tomatoes with juices
1/2 cup red wine, cabernet sauvignon
1/2 cup milk, warmed
1/2 teaspoon marjoram
1/4 teaspoon red chili flakes
1 teaspoon sugar
Kosher Salt
Black pepper, freshly ground

In a cast iron skillet on medium heat, add bacon fat or olive oil. When melted, increase the heat to medium high and add mirepoix (onions, celery and carrots) to the pan and cook for 4-6 minutes. Season with salt and pepper. Add the meat and brown; if the meat browns too quickly, lower heat to medium. Add tomatoes with juices and cook down until the liquid has evaporated. Season with salt. Add wine and cook until the alcohol evaporates, 2 minutes. Add the warm milk, marjoram, red chili flakes, salt and pepper and cook for 5 more minutes. Stir in sugar and turn off heat. Serve with cooked penne or spaghetti.

Note: This is also a great meat sauce for Lasagne.

(An apology. You won't be seeing too many pictures around here for a while. The camera that I used to take the food pictures with was, intentionally, left back in India for our family to use. As much as I liked using my Nikon P7000 point and shoot, I am looking forward to a new investment. As a present to ourselves, we are looking at an SLR or DSLR.)