Nom nom nom...

I had my doubts in this one with the lack of spices. I'm a spices girl, and the more the merrier when it comes to spices playing in my mouth. But this was astonishingly flavorful and you can consider me a Super Fan. Just make sure you don't skip the 20-minute simmer.

Apple Pork Ragu with Pappardelle, adapted just the littlest bit from Stephanie Izard (Top Chef alum and Girl in the Kitchen author and judging by this meal, a pretty awesome chick)

1 lb ground pork
3 strips peppered bacon, chopped raw
1 diced onion
3 garlic cloves minced (I just dump a bunch out of the jar)
2 Honeycrisp apples, peeled and cut into thin slices
3/4 cup dry white wine
1 15oz can diced tomatoes
1 15oz can crushed tomatoes
1 cup chicken broth
Pappardelle or fettuccini, prepared according to directions
2 tbsp capers
2 tbsp thinly sliced fresh basil

Cook pork in large skillet until it browns; take pork out and put into bowl. In same skillet, add onion and bacon. Cook until onion is soft, then add garlic. After about 2 minutes add apples and wine and simmer until wine is almost evaporated, about 6 minutes. Add tomatoes, broth, and pork. Bring to a boil, partially cover and simmer for about 20 minutes or until sauce is thickened. Add capers and basil, serve over pasta.