Set It And Forget It Sunday Sauce

By Sip and Feast · 240 min

Ingredients

Instructions

1. Cut the pork loin into 2 pieces if needed so it fits in the pot, and set aside.
2. Heat a large heavy pot over medium heat with the olive oil and diced pancetta. Cook about 8 minutes until most of the fat has rendered, then remove the pancetta with a slotted spoon.
3. Pat the pork dry, season all sides with salt and pepper, and sear in the pot until browned on all sides, one piece at a time if using two. Set the pork aside.
4. Lower the heat to low, add the diced onion, and cook 5-7 minutes until soft and translucent. Add the tomato paste and cook 5 minutes more, stirring often.
5. Add the white wine, raise the heat to medium-high, and cook about 5 minutes to reduce, scraping the browned bits off the bottom of the pot with a wooden spoon.
6. Add the plum tomatoes and stir, then bring to a simmer. Return the pork to the pot, add the pancetta back, cover with the lid slightly cracked, and cook on low for about 5 hours until the pork is very tender, stirring every 15-20 minutes to prevent sticking. Alternatively, cover and cook in a Dutch oven at 300°F until tender.
7. Remove the pork to a cutting board once fork-tender, chop or shred it with two forks, return it to the pot, and stir. Taste and adjust salt and pepper, then keep the sauce on very low heat while you cook the pasta.
8. Cook the pasta in a large pot of salted water (2 tablespoons kosher salt) until almost al dente. Heat a large clean pan over medium-low heat and add 3 cups of the sauce. Add the pasta and toss so it coats well, adding a little more sauce or pasta water if dry. Cook until done and serve topped with lots of grated Pecorino Romano.

Summarized from Sip and Feast's video. Watch it for the details.

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OnionCheeseTomatoTomato pastePastaPecorino cheesePork loinPancetta