1 onion, chopped

1 carrot, peeled and grated

2 cloves garlic, finely chopped

1/4 cup (60 ml) olive oil

1/2 lb (225 g) lean ground pork

1 can 5 1/2 oz (156 ml) tomato paste

1/4 teaspoon (1 ml) crushed red pepper flakes

1 pinch nutmeg

1/4 cup (60 ml) 35% cream

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

Salt and pepper

In a skillet or saucepan, gently cook the vegetables in the oil for about 5 minutes or until tender. Add the meat and brown over high heat, stirring until well browned and crumbled. Season with salt and pepper.

Add the tomato paste, pepper flakes, and nutmeg. Stir to combine. Continue cooking, stirring frequently, for about 3 minutes. Add the cream and cheese. Heat through while stirring. Add water, as needed if the sauce is too thick. Adjust the seasoning.

Add the pasta and toss to combine.

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