Love pasta? Tired of making the same old recipes? Don’t fret. Every once in a while I come across something I haven’t made yet, and when it turns out delicious, of course I have to share it. This one is definitely a Sunday kind of meal, meant to be served to many. It’s not a quick meal to prepare, but it is a stunner, everyone will love it. It’s rich and filling, I couldn’t get enough of it. Cook with me!
What you’ll need:
- 2 – 3 pounds boneless pork shoulder, cut into chunks
- 1/2 pound Citterio Pancetta, diced
- olive oil
- salt
- pepper
- 2 thyme springs
- 1 rosemary sprig
- 1 small onion, diced
- 1 small carrot, diced
- 4 garlic cloves, minced
- 2 cups dry red wine
- 2 cups chicken stock
- 1 (14 oz) can tomato puree
- pasta of your choice
- grated parmesan
In a Dutch Oven, heat 2 tbsp of olive oil, and cook the pancetta over medium heat for 6 minutes. Remove and set aside. Season the pork cubes with salt and pepper, and add the the Dutch Oven. Cook over medium heat until they are browned on all sides. Remove and set side.
Wrap the thyme and rosemary in a cheese cloth, and set aside. Add onion, garlic, and carrots to the Dutch oven and sauté over medium heat for 2 to 3 minutes.
Add the wine, stir while scraping up any. browned pieces from the bottom of the Dutch Oven. Simmer over medium heat for 10 minutes. Add the chicken stock and tomato puree and simmer for another 3 minutes.
Add Pork and Pancetta back to the Dutch oven. Add the cheesecloth with the thyme and rosemary. Cover and simmer on low for at least one hour. Prepare your favorite pasta, and serve together hot. Sprinkle with parmesan cheese.
