Brown bacon in a Dutch oven set over medium heat. Remove bacon to a paper towel-lined plate and discard accumulated fat. Crumble pork into the pan; cook until browned. Add onion, carrot, red pepper, celery, sun-dried tomatoes, garlic, Italian seasoning and salt and pepper; cook for 5 minutes.

Brown bacon in a Dutch oven set over medium heat. Remove bacon to a paper towel-lined plate and discard accumulated fat. Crumble pork into the pan; cook until browned. Add onion, carrot, red pepper, celery, sun-dried tomatoes, garlic, Italian seasoning and salt and pepper; cook for 5 minutes.

Meanwhile, cook spaghettini according to package directions. Spoon over sauce to taste. Serve with cheese at the table.

– If cooking for a crowd, this recipe makes about 10 cups (2.5 L) of sauce, which is enough to sauce 2 pkg CATELLI Smart Veggie™ Spaghettini and make 8 to 10 servings.
– For easier preparation (and to ‘hide’ the veggies in the sauce), pulse the carrot, onion, red pepper and celery in a food processor until finely chopped.
– For a smoother textured sauce, purée one or both of the cans of tomatoes in a food processor before adding to the pot.