Ragu

• 1 1/2 pounds boneless pork butt, in 1 piece
• Salt, pepper
• 2 tablespoons finely minced parsley
• 1 pound onions, quartered
• 2 cloves garlic
• 2 ounces chopped pancetta
• 1/4 cup olive oil
• 2 1/2 cups dry red wine
• 1 (6-ounce) can tomato paste
• 1 cup tomato puree
• Water
• 1/2 pound Italian sausage, crumbled

1. Season pork all over with salt and pepper to taste and parsley.
2. In meat grinder or food processor, chop together onions, garlic and pancetta.
3. Cook pork, ground pancetta mixture and olive oil in large casserole, preferably earthenware, covered over very low heat, turning meat only once, until onions begin to color, about 1 hour. Add red wine and cook, stirring occasionally. After about 2 hours, onions will be well-browned and most liquid will be evaporated.
4. Raise heat to medium, add 2 to 3 tablespoons tomato paste and cook, stirring constantly, until tomato paste mixes in and becomes dark brown. Repeat, using 2 to 3 tablespoons at a time, until all tomato paste is used. Add tomato puree and 1/4 cup water, lower heat, cover and cook another 2 hours, adding water from time to time to keep sauce from drying out.
5. When pork is tender enough that meat fork slides in easily, remove from sauce and set aside. Add sausage and continue cooking sauce 1 hour more. Sauce should be "dark, unctuous, shiny and thick."

pork butt, salt, parsley, onions, garlic, pancetta, olive oil, red wine, tomato paste, tomato puree, water, italian sausage

Taken from www.epicurious.com/recipes/member/views/ragu-53045521 (may not work)