Spaghetti With Pork Loin Sauce

• 2 tablespoons olive oil
• 1 inch-thick slice of pancetta (about 4 ounces), finely diced
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 fresh or 1 dry bay leaf, finely chopped
• 1 teaspoon finely chopped fresh rosemary
• 1 pound (1 to 2) bone-in pork loin rib chops
• 1 cup dry red wine
• 16 ounces canned tomatoes
• Salt
• 16 ounces thick spaghetti
• Grated pecorino Romano cheese, for serving

1. Place a large heavy casserole over medium heat.
2. Add olive oil and pancetta, and saute until pancetta begins to brown, 1 to 2 minutes.
3. Add onion, garlic, bay leaves, and rosemary.
4. Saute until the onion is translucent, 2 to 3 minutes.
5. Increase heat to medium-high.
6. Push onion mixture aside and add pork chop(s).
7. Brown lightly on all sides, also stirring the onions to prevent burning.
8. Add wine and use a wooden spatula to mix everything together, scraping the pan.
9. Add tomatoes, breaking them up with a spatula.
10. Season with salt to taste.
11. Bring to a boil, cover, lower heat and simmer until meat is almost falling off the bone, about 1 1/2 hours.
12. Remove pork, cool slightly, finely shred the meat, return it to the casserole and discard the bone.
13. Over medium-high heat reduce sauce slightly, about 5 minutes, then remove from heat and keep warm.
14. While the sauce is reducing, bring a large pot of lightly salted water to a boil.
15. Add spaghetti and cook just until al dente, about 8 minutes.
16. Reserve about 1/2 cup of the cooking water, then drain well.
17. Return spaghetti to the pot and add the sauce.
18. Stir well, adding a little of the reserved cooking water if the sauce seems too thick.
19. Serve with grated pecorino passed separately.

olive oil, pancetta, onion, garlic, bay leaf, fresh rosemary, chops, red wine, tomatoes, salt, romano cheese

Taken from cooking.nytimes.com/recipes/1013286 (may not work)