2day's recipe: Spaghetti with Pork Bolognese (light)

Let's face it, I can't give up any food group!  I love pasta (which I know isn't really a food group) and even though I know if I get off the carbs I would drop 20 pds in 2 weeks, I just can't do it.  Pasta is easy and oh so good.  So, how about a compromise??? Light pasta recipes. Try this one from Cooking Light.  Enjoy :-)

Spaghetti with Pork Bolognese

A rich sauce with plenty of meat feels like the old-world Italian dish but fits in the new-world nutrition sense. A little liquid remaining in your sauce helps coat the pasta.
Yields: 8 Servings

Ingredients
1 1/2 tablespoons extra-virgin olive oil
2 cups finely chopped onion
1/2 cup finely chopped carrot (about 1 medium)
1/2 cup finely chopped celery (about 1 stalk)
1 1/2 teaspoons chopped garlic
1 teaspoon kosher salt divided
1 bay leaf
1 pound ground pork tenderloin
3/4 pound ground pork
2 ounces pancetta finely diced
1/4 cup tomato paste
2 cups chopped plum tomato (about 1/2 pound)
1 1/2 cups organic vegetable broth (such as Swanson)
1 cup dry white wine
1 cup 1% low-fat milk
1/8 teaspoon grated whole nutmeg
1 (2-ounce) piece Parmigiano-Reggiano rind
1 (3-inch) cinnamon stick
1/2 teaspoon freshly ground black pepper
8 cups hot cooked spaghetti (about 16 ounces uncooked - use the whole wheat or Smart kind)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano
1/2 cup chopped fresh parsley


Instructions
1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, garlic, 1/4 teaspoon salt, and bay leaf to pan; cook 8 minutes or until vegetables are tender, stirring occasionally. Increase heat to medium-high. Add ground pork tenderloin, ground pork, pancetta, and 1/4 teaspoon salt; sauté 8 minutes or until pork loses its pink color. Stir in tomato paste; cook 1 minute. Add tomato and next 5 ingredients (through rind); bring to a boil. Reduce heat, and simmer 45 minutes. Add cinnamon; simmer 30 minutes or until most of liquid evaporates. Discard bay leaf, rind, and cinnamon stick; stir in remaining 1/2 teaspoon salt and pepper. Arrange 1 cup noodles on each of 8 plates; top each with about 3/4 cup sauce. Sprinkle each serving with 1 tablespoon grated cheese and 1 tablespoon parsley.

Kathy Kitchens Downie, RD, Cooking Light, NOVEMBER