Slow-Braised Pork Ragu with Rigatoni and Pecorino

Season the pork shoulder chunks generously with salt and pepper on all sides. Let sit at room temperature for 20 minutes while you prep the vegetables.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, sear the pork on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate and set aside.

Reduce heat to medium. Add the onion, carrots, and celery to the pot, scraping up the browned bits. Cook until softened and lightly caramelized, about 8 minutes.

Add the garlic, fennel seeds, and tomato paste. Stir and cook for 2 minutes until the tomato paste darkens slightly and the fennel becomes fragrant.

Pour in the red wine and let it bubble vigorously, scraping the bottom of the pot clean. Cook until reduced by half, about 3 minutes.

Add the crushed tomatoes, rosemary, thyme, and bay leaf. Return the seared pork and any juices to the pot. The liquid should come about two-thirds up the sides of the meat. Add a splash of water if needed.

Bring to a gentle simmer, then cover and transfer to a preheated 300 degree F oven. Braise for 3 to 3.5 hours, checking occasionally, until the pork is meltingly tender and falls apart when prodded with a fork.

Remove from the oven. Discard the rosemary stems, thyme stems, and bay leaf. Using two forks, shred the pork directly in the pot, stirring it into the sauce. Taste and adjust seasoning.

Bring a large pot of salted water to a boil and cook rigatoni until al dente. Reserve 1 cup of pasta water, then drain.

Toss the rigatoni into the ragu, adding pasta water as needed to create a rich, sauce-coated finish. Serve in deep bowls with a heavy-handed grating of Pecorino Romano.