Fazzoletti Pasta With Pork Ragu

• 2 pounds pork shoulder ground
• 1/2 pound pancetta small to medium dice
• 1/2 pound mortadella small to medium dice
• kosher salt To taste
• ground black pepper To taste, fresh ground
• 3 tablespoons extra-virgin olive oil plus more to drizzle
• 1 yellow onion medium, finely chopped
• 2 cloves garlic cut into slivers
• 2 stalks celery finely chopped
• 2 heads fennel finely chopped
• 1 large carrots finely chopped
• 1 teaspoon thyme fresh, chopped
• 2 tablespoons tomato paste
• 1 cup red wine
• 28 ounces San Marzano tomatoes peeled whole, and their juices
• 2 bay leaves
• 1 tablespoon basil roughly chopped
• 1 teaspoon fresh oregano finely chopped
• pasta Fazzoletti, handkerchief pasta cooked to al dente
• parmigiano reggiano cheese Freshly grated
• fresh basil
• pasta

1. 1. Season the meats all over with salt and pepper
2. 2. In a large saucepan, over medium heat add olive oil
3. 3. When hot, add onion, garlic, celery, fennel, carrot, thyme and two large pinches of salt
4. 4. Cook until soft approximately 5-8 minutes
5. 5. Stir in tomato paste and cook for 3 minutes
6. 6. Add the ground pork, mortadella and pancetta. Brown over medium heat, stirring occasionally, for approximately 20 minutes
7. 7. Deglaze pan with red wine and cook at a simmer to reduce the wine, approximately 5 minutes
8. 8. Add tomatoes (crushed by your hands) and bay leaves
9. 9. Simmer for 2 hours. Season to taste with salt and black pepper
10. 1. To serve, gently toss the Fazzoletti pasta with the ragu, fresh basil and oregano
11. 2. Divide among 4 bowls, drizzle with extra-virgin olive oil, and serve immediately with Parmesan cheese

pork shoulder ground, mortadella, kosher salt, ground black pepper, extravirgin olive oil, onion, garlic, stalks celery, carrots, thyme, tomato paste, red wine, tomatoes, bay leaves, basil, oregano, pasta fazzoletti, parmigiano reggiano cheese, fresh basil, pasta

Taken from www.yummly.com/recipe/Fazzoletti-Pasta-with-Pork-Ragu-2255431 (may not work)