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Ingredients
  • 2 pounds boneless pork butt roast, trimmed and cut into 1½-inch pieces
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 (28-ounce) can crushed tomatoes
  • 4 ounces pancetta, cut into ¼-inch pieces
  • 1 onion, chopped fine
  • 2 carrots, peeled and chopped fine
  • ½ cup red wine
  • ¼ cup extra-virgin olive oil
  • 6 sprigs fresh thyme
  • 2 tablespoons tomato paste
  • 4 garlic cloves, minced
  • 1 teaspoon fennel seeds
  • ½ teaspoon red pepper flakes
  • ½ cup chopped fresh parsley
  • 1 to 2 pounds cooked pasta
  • Grated Parmesan cheese
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