Pasta with Braised Pork and Red Wine
*** from Andrew Zimmern's blog
Prep/Cook Time: 2 hours
2 T. olive oil
1/2 pound pancetta, diced
3 pounds trimmed boneless pork shoulder, cut into 1 inch chunks
salt and pepper
3 sage leaves
2 thyme sprigs
1 rosemary sprig
1 small onion, diced
1 small carrot, diced
1 celery rib, diced
1 leek, white and green parts only, diced
4 garlic cloves, diced
2 c. chicken stock
2 c. dry red wine
1 14oz can of tomato puree
1 pound tubular pasta such as Ziti
freshly grated Parmesan, for serving
In a large dutch oven or cast iron pan, heat the olive oil. Add the pancetta and cook over moderate heat until the fat has rendered, about 6 minutes. Transfer the pancetta to a medium bowl.
Season the pork with salt and pepper and add half of it to the pan. Cook over moderately high heat until richly browned all over, about 5 minutes. Transfer the pork to the bowl with the pancetta. Repeat with remaining pork.
Add the herbs to the pan along with the onion, carrot, celery, leek and garlic and cook, stirring, until the onion is translucent, about 2 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pan and bring to a boil. Return the pancetta and pork shoulder to the pan and simmer over moderately low heat until liquid is almost fully evaporated, about 10 minutes. Add the stock and tomato puree and return to a boil. Cover and simmer the sauce over moderately low heat for 1 hour, until the meat is very tender.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. Skim the fat from the surface of the sauce and discard the herb stems. Season the sauce with salt and pepper. Add the pasta and toss until well-coated. Serve with grated cheese.