Ingredients
Scale
- 500 g pasta, cooked according to packet instructions
- 800 g boneless pork shoulder, cut into 1-inch chunks
- 200 g pancetta or bacon scraps, chopped
- 6 pcs dried porcini mushrooms, rehydrated and sliced
- 120 g spinach
- 2 cups red wine
- 2 cups chicken stock
- 400 g can chopped tomatoes
- 2 pcs sage leaves
- 2 thyme sprigs
- 1 rosemary sprig
- 1 carrot, chopped
- 1 rib celery, chopped
- 1 small leeks, chopped
- 1 onion, chopped
- 6 cloves garlic, minced
- salt
- freshly ground pepper
- olive oil
- shaved or grated parmesan, for serving
Instructions
- Season the pork shoulder with salt and freshly ground pepper, set it aside.
- In a large pot add olive oil then cook the pancetta over moderate heat until the fat has rendered. Remove from pot then set it aside.
- Bring heat to high then add the pork shoulder, brown pork on all sides. Remove from pot then set it aside.
- Add and sauté onion, carrot, celery, leeks and garlic, cook for 2 minutes in medium low heat.
- Add the mushrooms and cook for 2 minutes.
- Bring heat to high, pour the wine, bring to a boil, reduce to one cup.
- Add back the pancetta and pork, pour the chicken stock and chopped tomatoes. Wrap sage, thyme and rosemary in cheesecloth and tie with kitchen twine then place it on top. Bring it to a boil then simmer in low heat for 1 1/2 hours or until meat is fork tender.
- Discard the herb bundle, add the spinach, mix well to combine. Season with salt and freshly ground pepper. Add the pasta and toss until coated. Serve with grated parmesan on the side.