Recipe from Chef Philip Krajeck of Rolf and Daughters, Nashville, Tennessee
4 ounces pancetta, diced
½ cup diced onion
¼ cup diced carrot
¼ cup diced celery
1 pound ground heritage pork shoulder
2 ounces tomato conserva or tomato paste
6 ounces dry white wine
12 ounces San Marzano tomatoes, strained and crushed
12 ounces tagliatelle pasta
1 bunch flat-leaf parsley, chopped
¼ cup extra virgin olive oil
2 tablespoons butter
¼ cup grated SarVecchio cheese, divided
In a large pot and over medium-high heat, cook pancetta until lightly crispy and most of the fat has rendered, 5 to 6 minutes.
Reduce heat to medium and add diced onion, carrot, and celery to the pot. Cook until tender, 15 to 20 minutes. Add ground pork and cook for 15 minutes. Add tomato conserva or paste and cook for 15 minutes.
Add white wine and reduce by 2/3, approximately 15 minutes. Add crushed tomatoes and continue to cook for 30 minutes. (At this point you can cool and store the sauce for future use if desired.)
If serving immediately, cook pasta until slightly under al dente. Add pasta to the sauce and cook for 2 minutes. Add the parsley, olive oil, butter, and half of the cheese.
Divide among plates and top with remaining grated cheese.