2roasted red peppersabout 8 oz. cleaned, roughly chopped
2tsp.vegetable oil
1 ½cups/6 oz. diced onion
2Tbsp./3/8 oz. roughly chopped garlic
2tsp.fresh thyme leaves
1lb.ground pork
¼cup/2 oz. tomato paste
½cup/4 oz. white wine
114.5 oz. can tomatoes
12oz.bucatini
6Tbsp.sliced basil
Instructions
Place the roasted red peppers in a food processor or blender and puree. Reserve.
Heat a saucepan over medium heat. Add the oil and sauté the onions until softened and starting to brown (about 5 minutes). Add the garlic and thyme and cook until aromatic (another 30 seconds).
Add the pork and break it up with a fork. Cook until any water that releases dries up and the pork gets a chance to brown (about 10 minutes).
Stir in the tomato paste. Allow it to cook and caramelize a bit (about 1 minute). Add the white wine to deglaze the pan, stirring up any brown bits, then add the tomatoes and red pepper puree.
Simmer sauce for 15 minutes, stirring occasionally. Taste and adjust seasoning.
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the bucatini according to package directions. Drain and reserve.
Toss sauce with pasta and divide between 6 bowls. Sprinkle with basil.