Baked Penne with Pork Ragu - Lidia

Ingredients

• 2 teaspoons kosher salt, plus more for the pot
• 1 tablespoon unsalted butter, softened
• 2 tablespoons fine dried bread crumbs
• 1 1/2 pounds boneless pork shoulder, trimmed of most of the fat and sinews, cut into 1-inch chunks
• 1 medium onion, cut into chunks
• 1 medium carrot, peeled and cut into chunks
• 1 celery stalk, cut into chunks
• 2 garlic cloves, crushed and peeled
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon crushed red pepper flakes
• 1 cup dry white wine
• One 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
• 2 medium zucchini, sliced into 1/4-inch thick rounds
• 1 pound penne or other pasta like elbow macaroni
• 2 cups grated low-moisture mozzarella
• 3/4 cup freshly grated Grana Padano