Pasta with Braised Pork, Red Wine & Pancetta

andrewzimmern.com

Jim

2 tablespoons olive oil

½ pound pancetta, sliced ½ inch thick and cut into ½-inch dice

3 pounds trimmed boneless pork shoulder, cut into 1-inch chunks

Salt

Freshly ground pepper

3 sage leaves

2 thyme sprigs

1 rosemary sprig

1 small onion, cut into ½-inch dice

1 small carrot, cut into ½-inch dice

1 celery rib, cut into ½-inch dice

1 leek, white and light green part only, cut into ½-inch dice

4 garlic cloves, minced

2 cups dry red wine

2 cups chicken stock or low-sodium broth

One 14-ounce can tomato puree

1 pound dried strozzapreti or tubetti pasta

Freshly grated pecorino cheese, for serving

Directions at andrewzimmern.com

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