If it were up to me, it would have been No. 1, but 12 has always been my lucky number, so it's appropriate that red wine stars today.
The bad news: Resist a refill because more than one drink a day has been linked to high blood pressure, exactly what my husband's cardiologist told him in January. Dr. Moskowitz said 4 ounces of red wine a day is fine, but made it clear that 5 ounces is too much, and if you have 4 ounces on Monday, that does not give you license to have 8 ounces on Tuesday. If you don't have red wine one day, you've lost that chance.
I look at it this way: If you limit yourself to 4 ounces of red wine a day, that eliminates any chance of ever getting a hangover. Love that. It also eliminates any chance of ever getting a slight buzz, but at least you’ll be healthy.
- Saute the bacon in a large skillet. Remove from pan, drain on paper towel, and reserve for another use.
- Pour off all but 1 1/2 tablespoons bacon fat and add olive oil. Over medium heat, saute the onions for 7 minutes.
- Add the carrots and cook for 5 minutes more.
- Add the garlic and cook for 3 minutes.
- Add the beef or pork and cook another 10 minutes.
- Place drained tomatoes in the bowl of a food processor and puree for a few moments until smooth, but still a bit coarse in texture. Add to the pan and cook for 10 minutes.
- Add remaining ingredients except the heavy cream and simmer for about 45 minutes. If sauce becomes too dry, add reserved tomato juice.
- Add the heavy cream, cook another 2 minutes, and then serve over pasta.
- Makes enough sauce for 2 pounds of lightly sauced pasta, or 1 pound of pasta if you prefer pasta heavily sauced.