Pasta with Braised Pork, Red Wine & Pancetta
Indulge in a hearty Pasta with Braised Pork, Red Wine & Pancetta, perfect for wine lovers. Fatty pork, acidic red wine, and salty pancetta create a delicious sauce. Perfect for special occasions or...
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Cooking tools:
- Enameled cast-iron casserole
- Stove
- Slotted spoon
- Mixing bowl
- Cheesecloth
- Butcher's twine
- Wooden spoon
- Pot
- Colander
- Grater
- Measuring cup
- Spoon
- Chef's knife
- Cutting board
- Refrigerator
- Ladle
- Tongs
- Salt shaker
- Pepper mill
- Kitchen timer
- Plate
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
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