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1
Heat the oil in a tall sauce pot over medium-high heat.
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2
Brown the meats separately (bacon, pork shoulder, sausage), and set them aside in a covered bowl.
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3
Watch out for overbrowning of the crystallization; you might have to wash out the pan if it gets too dark.
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4
In the browning oil, cook the vegetables (onions, garlic, carrots, celery) until the vegetables are slightly soft.
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5
Throw in the herbs (thyme, bay, pepper) and cook for a minute or so.
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6
Add some salt, but remember to add less if youare using canned stock.
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7
Add liquids (wine, stock, tomatoes) and the browned meats.
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8
Add enough water that the meat isnat poking out of the sauce.
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9
Bring to a boil and then cut back to a bare simmer.
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10
Cover and cook for two hours.
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11
Skim excess fat occasionally.
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12
Using a wooden spoon, find the pork cubes and press them against the side of the pot, so that they come apart into individual fibers.
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13
Leave the sausage alone.
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14
Simmer for a while longer, and make a final adjustment for consistency and seasoning.
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15
This sauce gets better if it sits for a couple of days, but can be used immediately.
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16
To assemble: Butter a 9 x 13a dish.
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17
Add the ingredients in layers: half the pasta, the provolone, the sour cream, half the sauce, the rest of the pasta, the mozzarella, the rest of the sauce, and finally the parmesan.
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18
Cover and set aside or refrigerate if it will be a while.
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19
To cook: Preheat oven to 400A degrees F and cook uncovered for 15 min or until the cheese is browned on top, at which point cover it loosely with foil.
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20
Cook until warmed through, around 15-20 minutes more.
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21
Rest for 10-15 minutes before cutting.
