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1
Season the pork with salt and pepper.
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2
In a large enameled cast-iron casserole, heat the olive oil until shimmering.
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3
Add the pork in a single layer and cook over moderately high heat until the pieces are golden brown all over, about 12 minutes.
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4
Add the carrots, celery, onion and garlic and cook until softened and browned in spots, about 8 minutes.
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5
Add the tomatoes and their juices and bring to a simmer.
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6
Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes.
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7
Add the stock and bring to a boil.
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8
Cover and simmer over low heat until the pork is very tender, about 2 hours.
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9
Using a slotted spoon, transfer the pork and vegetables to a food processor; discard the thyme sprigs.
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10
Pulse just until the pork is shredded.
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11
Scrape the shredded pork and vegetables back into the casserole.
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12
Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper.
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13
Preheat the oven to 375u00b0F.
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14
In a large pot of boiling salted water, cook the orecchiette until it is still firm to the bite, about 5 minutes; drain well.
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15
Add the orecchiette to the casserole and toss with the pork sauce.
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16
Scrape the pasta into a very large baking dish and sprinkle all over with the Parmigiano-Reggiano.
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17
Bake the casserole in the upper third of the oven for about 35 minutes, until golden brown on top and bubbling.
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18
Let the baked pasta stand for 10 minutes before serving.
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19
*The pork sugo can be refrigerated for up to 2 days; reheat before tossing with the orecchiette.
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20
**Serve with a Green salad and Rich, black-fruited Amarone Classico: 2004 Masi Costasera.
