Fresh Pasta with Pork Shoulder and Cocoa Sugo

• 1/4 cup extra-virgin olive oil
• 2 pounds trimmed boneless pork shoulder, cut into 4 slices
• Salt
• Freshly ground pepper
• 1 large Spanish onion, finely chopped
• 4 medium carrots, finely chopped
• 4 celery ribs, finely chopped
• 3 garlic cloves, finely chopped
• 1 1/2 tablespoons minced rosemary
• 1 1/2 tablespoons minced sage
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 1 quart chicken stock
• 2 tablespoons chopped mint
• 1 tablespoon chopped parsley
• Pinch of crushed red pepper flakes
• 3 tablespoons unsalted butter
• 1 pound fresh tonnarelli or linguine
• Freshly grated Pecorino Romano cheese, for serving

1. Preheat the oven to 350.
2. In a large enameled cast-iron casserole, heat the oil.
3. Season the pork slices with salt and pepper and brown over moderately high heat, turning once, 10 minutes.
4. Transfer the pork to a plate.
5. Reduce the heat to moderate.
6. Add the onion, carrots, celery, garlic, rosemary and sage to the casserole and cook for 1 minute.
7. Stir in the cocoa powder and cook over moderate heat until the vegetables are softened, 5 minutes.
8. Add the tomato paste and cook, stirring, for 2 minutes.
9. Add the wine and cook, scraping up any browned bits from the bottom of the pot, until reduced by half, 5 minutes.
10. Add the stock and bring to a boil.
11. Return the pork to the pot, nestling it into the liquid.
12. Cover and braise in the oven until very tender, about 2 1/2 hours.
13. Remove the meat and pull it into large shreds, discarding any fat.
14. Transfer the braising liquid and vegetables to a blender and puree until smooth.
15. Return the meat and sauce to the pot and stir in the mint, parsley, crushed red pepper and butter.
16. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente.
17. Drain and add the pasta to the sauce, tossing over low heat until nicely coated, about 2 minutes.
18. Serve the pasta in bowls, passing grated Pecorino at the table.

extravirgin olive oil, pork shoulder, salt, freshly ground pepper, spanish onion, carrots, celery, garlic, rosemary, sage, cocoa, tomato paste, white wine, chicken, mint, parsley, red pepper, unsalted butter, tonnarelli, freshly grated pecorino romano cheese

Taken from www.foodandwine.com/recipes/fresh-pasta-pork-shoulder-and-cocoa-sugo (may not work)