Ragu di Porchetta with Papardelle
INGREDIENTS
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Marinade: (OPTIONAL)
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* 1 large onion, quartered
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* 2 carrots, peeled and halved
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* 2 ribs celery, halved
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* 5 cloves garlic, smashed
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* 1 (750 ml) bottle red wine
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* 3 fresh bay leaves
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Stew:
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* 5 pound pork shoulder roast, cut into 2 inch–sized chunks (one larger piece will have bone)
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* 1 smoked pork shank
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* Extra-virgin olive oil, to coat pan
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* 8 ounces slab bacon, cut into lardons
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* 2 cups of pearl onions
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* 2 carrots, cut into 1/4-inch dice
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* 2 ribs celery, cut into 1/4-inch dice
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* 1 pound cremini mushrooms,rough chopped
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* 4 cloves garlic, finely chopped
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* 1 cup tomato paste
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* 2 cups red wine (reserved marinade)
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* 3 to 4 cups beef stock, plus more as needed
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* 3 bay leaves
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* 1 teaspoon of fresh rosemary (minced finely)
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