Andrew Zimmern's rich braised pork ragù is saucy, satisfying, and can be frozen with pasta for quick meals.
2 tablespoons olive oil
1/2 pound pancetta, sliced 1/2-inch thick and cut into 1/2-inch dice
3 pounds trimmed boneless pork shoulder, cut into 1-inch chunks
Kosher salt
Freshly ground black pepper
3 sage leaves
2 thyme sprigs
1 rosemary sprig
1 small onion, cut into 1/2-inch dice
1 small carrot, cut into 1/2-inch dice
1 celery rib, cut into 1/2-inch dice
1 leek, white and light green part only, cut into 1/2-inch dice
4 garlic cloves, minced
2 cups dry red wine
2 cups chicken stock or low-sodium broth
1 (15-ounce) can tomato puree
1 pound dried strozzapreti or tubetti pasta
Freshly grated pecorino cheese, for serving
Heat oil in a medium Dutch oven or large saucepan over medium. Add the pancetta and cook until the fat has rendered, about 6 minutes. Using a slotted spoon, transfer the pancetta to a medium bowl.
Season the pork with salt and pepper. Add the pork to the Dutch oven, in batches, if necessary. Cook over medium-high until richly browned all over, about 5 minutes. Using the slotted spoon, transfer the pork to the bowl with the pancetta.
Wrap the sage, thyme, and rosemary in cheesecloth and tie with kitchen twine. Add this bundle to the Dutch oven along with the onion, carrot, celery, leek, and garlic; cook, stirring, until the onion is translucent, about 2 minutes. Stir in the wine, scraping up any browned bits on the bottom of the Dutch oven, and bring to a boil. Return the pancetta and pork shoulder to the Dutch oven and simmer over medium-low 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 bundle. Season the sauce with salt and pepper. Add the pasta and toss until well-coated. Transfer to shallow bowls and serve right away, passing grated pecorino at the table.
