"Spaghetti With Pork Bolognese"

This Ten-Dollar bill pictured here was found within the numerous bills in our "Donations Jar" when counting our total contributions to donate this month. Our total amounts to $106.51! We are so excited to be giving all of that to the "Doube R Ranch" as I previously posted. I also have started gathering clothes, shoes and such to give to the Orange County Rescue Mission as it will be used to clothe those living on the streets! I found it interesting that this Ten Dollar bill apparently has traveled from Vatican City in Rome, Italy! Italy of all places! Furthermore, it appears that the person who defaced this bill claims to be Pope John Paul or at least wants this bill to be returned to him; However, perhaps that person should check the correct spelling of his name.

The recipe to post for this entry was again from the "Cooking Light best recipes 2010" magazine edition. It is titled, "Spaghetti with Pork Bolognese" and was very delicious and hearty. It called for cinnamon stick and nutmeg which gave it a very robust flavor. A great family-meal for those Italian lovers! Count us in!!! Here is the recipe and magazine review for you all to enjoy:

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.
Yield: 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)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano
1/2 cup chopped fresh parsley

Preparation :
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.