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Tagliatelle with Pork Ragout



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


  1. Place the pancetta in a large saucepot and set  over medium-high heat. Cook for 5−6 minutes, or  until lightly crispy and most of the fat has rendered.
  2. Reduce heat to medium and add diced onion,  carrot, and celery to the pot. Cook until melted and  tender, approximately 20 minutes.
  3. Add the ground pork and cook for 15 minutes.
  4. Add tomato conserva or paste and cook for  15 minutes.
  5. Add the white wine and reduce by 2/3  (approximately 15 minutes).
  6. Add the crushed tomatoes and continue to cook  for 30 minutes. At this point you can cool and store  the sauce for future use if desired.
  7. If serving immediately, cook pasta until slightly  under al dente.
  8. Add pasta to the meat sauce and cook for 2 minutes.
  9. Add the parsley, olive oil, butter, and half of  the cheese.
  10. Divide among 4 plates and top with  remaining grated cheese.
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