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