Pork Bolognese

• Adapted from Everydayfood.com  --- I'm always happy when a recipe starts with bacon ;-)
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• 3 slices nitrate free bacon, finely chopped
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 pound ground pork
• 1 pound ground bison
• 1/4 cup organic tomato paste
• 1 cup dry white wine
• 1 1/4 cups whole goat milk
• 1 can (28 ounces) tomato sauce
• 2 cups organic chicken broth
• 1 bay leaf
• 5 sprigs fresh thyme, leaves stripped and chopped
• 2.5 t coarse salt
• 1/2 t ground pepper
• Cooked gluten free penne rigate, for serving
• Grated hard sheep cheese, for serving

1. In a large Dutch oven or heavy pot, cook bacon over medium heat until fat is released, 5 minutes. Add onion, carrot, and celery; cook until soft, 6 minutes. Raise heat to medium-high; add pork and cook, breaking up meat with a wooden spoon, until browned, 7 minutes. Add tomato paste; cook until pork is coated, 4 minutes.
   
2. Add wine; cook until reduced by three-fourths. Add 1 cup milk; cook until reduced by half. Add tomato sauce, broth, bay leaf, thyme, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, stirring occasionally, 1 hour. Stir in 1/4 cup milk. Serve sauce over pasta, topped with cheese.