Pasta with Braised Pork, Red Wine & Pancetta - Andrew Zimmern

Ingredients

• 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
• Salt
• Freshly ground 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
• One 14-ounce can tomato puree
• 1 pound dried strozzapreti or tubetti pasta
• Freshly grated pecorino cheese, for serving