Double Meat White Ragu

2 Tbsp olive oil
1.5 lb ground pork
1/2 lb sausage
Garlic Salt & Pepper to taste
1 stalk celery, finely chopped
1 small onion, finely chopped
1 small carrot, finely chopped
10-12 small sage leaves, thinly sliced
1 tsp minced roasted garlic
3 Tbsp instant chicken bouillon
3-4 Tbsp tomato paste
1 cup white wine
2 1/2 cups water
1/2 cup heavy cream
1 lb hot spaghetti, cooked
Grated Pecorino-Romano to garnish

Heat the oil in a large skillet. Add the ground pork, sausage, Garlic Salt and Pepper and cook until finely crumbled and browned, adding the celery, onion, carrot, sage and garlic about half way through the process. Stir in the chicken bouillon, tomato paste. Add the wine and water until well combined. Simmer about 30 minutes. Stir in cream and cook, stirring, about 5 minutes.

Serve over hot cooked spaghetti, garnished with grated Pecorino-Romano, if desired.

Pretty good. Next time I'd leave out the garlic salt and use low sodium chicken broth instead of the chicken bouillon and water. It was a tad salty! Adapted from a Rachael Ray recipe.