Pappardelle With Meat Ragu

• 34 lb pork shoulder (ask your butcher to cut into 1-inch cubes)
• 14 teaspoon salt
• 14 teaspoon fresh coarse ground black pepper
• 1 tablespoon olive oil
• 14 lb pancetta, diced
• 1 garlic clove, minced
• 12 onion, finely chopped
• 1 celery rib, diced
• 1 carrot, diced
• 1 bay leaf
• 1 12 teaspoons fresh rosemary leaves
• 12 cup cremini mushroom, chopped
• 1 12 teaspoons tomato paste
• 1 cup red wine
• 2 cups tomatoes, seeded and chopped
• 2 cups chicken or 2 cups beef broth
• 12 lb pappardelle pasta
• freshly grated parmesan cheese

1. Sprinkle cubed meat with salt and pepper.
2. Heat oil in a large pot over medium-high heat; add meat.
3. Cook 5 minutes or until browned.
4. Add pancetta; cook 5 minutes or until golden brown.
5. Reduce heat to medium-low.
6. Add garlic and next 5 ingredients.
7. Cook 5 minutes or until vegetables are tender but not too soft.
8. Stir in mushrooms and tomato paste.
9. Cook 5 minutes, stirring occasionally.
10. Let mixture caramelize on bottom of pot.
11. Add wine and scrape bottom of pan to loosen browned bits.
12. Cook on medium-high heat about 7 minutes or until the wine is almost evaporated.
13. Stir in chopped tomato and broth.
14. Bring mixture to a simmer over medium-low heat.
15. Simmer 2 hours or until meat is tender; remove bay leaf.
16. Skim any excess oil off the top of the ragu and press down on ragu with a potato masher or spatula to break up any large pieces.
17. Cook pappardelle according to package instructions.
18. Drain.
19. Serve ragu over papardelle and top with fresh Parmesan cheese.

pork shoulder, salt, fresh coarse ground black pepper, olive oil, pancetta, garlic, onion, celery, carrot, bay leaf, rosemary, cremini mushroom, tomato paste, red wine, tomatoes, chicken, pasta, parmesan cheese

Taken from www.food.com/recipe/pappardelle-with-meat-ragu-393920 (may not work)