Ground Pork and Vegetables in a Cream Sauce

Ingredients

• 1 lb ground pork
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1 leek, halved and chooped
• 1 medium portabello mushroom, chopped
• 3 garlic cloves, miced
• 1/2 cup chicken broth
• 1/2 cup milk or cream
• 1/2 cup vermouth
• 2 tablespoons dry sherry
• 2 tablespoons sour cream
• 1 sprig fresh rosemary
• 1 bay leaf
• salt and pepper
• 1 dash thyme, and red pepper flakes to taste
• 3 tablespoons butter
• 3 tablespoons flour
• approx. 1 lb. pasta

Directions

1. 1

   - In a large sauce or saute pan, brown pork.

2. 2

   - As it cooks add leek, carrot and celery.

3. 3

   - Add garlic and mushroom.

4. 4

   - After the mushrooms have released most of their water add chicken stock.

5. 5

   - Bring to light boil and return to low simmer, begin to slowly add cream and vermouth. Stir in sour cream.

6. 6

   - Add rosemary and bay leaf, thyme and red pepper.

7. 7

   - As sauce is simmering, make a roux in a separate pan. Melt butter and slowly whisk in flour to do this. You should have a paste.

8. 8

   - Add this slowly to the sauce to thicken it.

9. 9

   - In the meantime, cook noodles as directed.

10. 10

    After sauce has thickened, add sherry if desired. Let simmer for a few minutes and then top the noodles with it!

11. 11

    - I put fresh parsley on top and thought it was a very nice addition!