This recipe was published in the Spring 2012 issue of University of Michigan's MLSA magazine. Credited to Stephanie Izard (a Top Chef Winner) from her book Girl in the Kitchen. To order the book go to: http://www.stephanieizard.com/recipes
Serves 4 as an entree, 8 as an appetizer
1 teaspoon olive oil
12 ounces ground pork
2 slices thick-cut bacon, cut into 1/2" wide pieces
1/2 cup diced onion
3 garlic cloves, minced
2 Honeycrisp apples, peeled, cored and cut into1/4" slices
1/2 cup dry white wine
15 ounce can whole peeled tomatoes, crushed by hand or chopped
1 cup chicken broth
1 pound of papardelle pasta
2 tablespoons brined capers
2 tablespoons thinly sliced basil
freshly ground black pepper
1. Heat the oil in a large skillet over a medium-heat. Saute the pork, breaking apart, until crumbled and cooked through. Set aside.
2. In a large sauce pot over a medium heat, lightly brown the bacon pieces. Add the onion and garlic and saute until the onions are translucent. Add the apples and the wine and cook until the wine is reduced by 3/4.
3. Add the tomatoes, broth, and cooked pork. Reduce heat, partially cover and cook until somewhat thickened; about 15 minutes.
4. In the meantime, heat a large pot of water over a high heat. Salt the water. Cook the papardelle until al dente. Drain well.
5. Just before serving, add the capers and basil to the sauce. Season to taste with salt and pepper.
6. Serve the sauce over the pasta.