Long Distance Ragù

Ingredients

• 4 ounce pancetta, cubed
• 1 pound pork shoulder roast, trimmed of excess fat, cut into 1" cubes
• 1 pound ground pork
• 1 teaspoon extra-virgin olive oil
• 1 small shallot, finely diced
• 1 medium carrot, finely diced
• 1 celery rib, finely diced
• 6 cloves garlic, minced
• 2 tablespoon tomato paste; I use double concentrated in the tube
• 1 teaspoon chopped jarred Calabrian chile peppers, or sub 1/2 tsp. dried red chili flakes
• 3/4 cup dry white wine, I used Chardonnay
• 28 ounce tomato pureé
• 1 teaspoon dried parsley flakes
• Salt, to taste
• Freshly cracked black pepper
• 1/2 cup water, plus additional water as needed; please see note if using a pressure cooker
• 2 tablespoon butter
• 1/2 cup grated parmigiano reggiano or pecorino romano, plus more for serving
• Pasta of your choice, I like big tubes—paccheri, rigatoni, calamarata