Spaghetti with Sunday Sauce

By ngteller

Ingredients

• 3 Tbsp Extra-Virgin Olive Oil
• 3 pounds Trimmed Boneless Pork Shoulder, cut into 3-inch pieces
• Salt & Pepper, to taste
• 1 pound Sweet Italian Sausage
• 3 ounces Pancetta Or Thin-Cut Bacon, diced ¼inch X ¼inch
• 1 Large Onion, coarsely chopped
• 8 Garlic Clove, coarsely chopped
• 2 Medium Carrots, cut into ½-inch pieces
• 1 cup Dry Red Wine
• 1 28-ounce Can Whole Tomatoes, chopped and juices reserved
• 1 28-ounce Tomato Puree
• Thyme, 2 sprigs
• Rosemary, 1 sprig
• ½ cup Water
• 2 pounds Spaghetti Or Spaghettini
• Pecorino Cheese, freshly grated for serving

Details

Preparation time 240mins
Cooking time 300mins

Preparation

Step 1

1) In a large skillet, heat 2 tbps of oil. Season pork with salt and pepper and cook moderately high heat until richly browned. Transfer pork to the slow cooker, cover and turn on high. Add remaining tbsp of oil to the skillet. Add sausage; cook over moderate heat until browned (10 minutes), then transfer to the slow cooker.

2) Add the pancetta to the skillet and cook over moderate heat, stirring until fat has rendered (7 minutes). Add onion, garlic, and carrots, stirring a few times, until softened (8 minutes). Add red wine and stir to deglaze. Boil wine over high heat until reduced 50%, (4 minutes) Add the tomatoes and their juices and the tomato puree and bring to a boil. Transfer the mixture to the slow cooker and add the herbs and water. Cover the cooker and cook on high for 4 hours until pork is very tender.

3) Transfer pork to a bowl and shred coarsely. Transfer sausages into a separate bowl and coarsely break, discarding casings. Return meats to cooker and simmer an additional 30 minutes. Discard herbs and season with salt & pepper.

4) Cook spaghetti. Drain and return to pot. Stir in half of the sauce. Transfer to a platter and top with remaining sauce. Serve immediately.