Penne with Pork Sugo

Printed from Jenn's Food Journey, adapted from Food and Wine

2 teaspoons olive oil
1 carrot, chopped
1/2 sweet onion, chopped
1 jalapeno, chopped
2 garlic cloves, finely minced
1 lbs boneless pork sirloin roast, cut into bite size chunks
28oz can tomato puree
1 cup chicken broth (plus more to thin sauce if needed)
4 thyme sprigs
1/4 cup dry red wine
2 teaspoons dried parsley
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
pinch of sugar
salt and pepper to taste
10-12oz Penne pasta (or pasta of your choice)

In a Dutch oven, over medium heat, heat the oil. Add the carrot and onion and saute for 5. Add the jalapeno and saute another 2 minutes. Add the garlic and saute one more minute. Add the pork and cook until brown, another 5-8 minutes. Slowly stir in the tomato puree and chicken broth. Add the wine, thyme sprigs, parsley, oregano, red pepper flakes, and sugar. Stir to combine. Season with salt and pepper. Reduce heat to simmer and cover. Simmer on low for 3 hours or until the pork is melt in your mouth tender.

Meanwhile, cook the pasta according to the package directions; drain. Toss the pasta with the sugo and serve immediately. Enjoy!