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1
Preheat the oven to 350.
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2
In a large enameled cast-iron casserole, heat the oil.
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3
Season the pork slices with salt and pepper and brown over moderately high heat, turning once, 10 minutes.
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4
Transfer the pork to a plate.
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5
Reduce the heat to moderate.
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6
Add the onion, carrots, celery, garlic, rosemary and sage to the casserole and cook for 1 minute.
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7
Stir in the cocoa powder and cook over moderate heat until the vegetables are softened, 5 minutes.
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8
Add the tomato paste and cook, stirring, for 2 minutes.
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9
Add the wine and cook, scraping up any browned bits from the bottom of the pot, until reduced by half, 5 minutes.
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10
Add the stock and bring to a boil.
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11
Return the pork to the pot, nestling it into the liquid.
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12
Cover and braise in the oven until very tender, about 2 1/2 hours.
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13
Remove the meat and pull it into large shreds, discarding any fat.
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14
Transfer the braising liquid and vegetables to a blender and puree until smooth.
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15
Return the meat and sauce to the pot and stir in the mint, parsley, crushed red pepper and butter.
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16
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente.
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17
Drain and add the pasta to the sauce, tossing over low heat until nicely coated, about 2 minutes.
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18
Serve the pasta in bowls, passing grated Pecorino at the table.
