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1
In an enameled cast-iron casserole, heat the olive oil until shimmering.
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2
Add the pancetta and cook over moderate heat until the fat has rendered, about 6 minutes.
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3
Using a slotted spoon, transfer the pancetta to a medium bowl.
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4
Season the pork with salt and pepper and add half of it to the casserole.
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5
Cook over moderately high heat until richly browned all over, about 5 minutes.
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6
Using the slotted spoon, transfer the pork to the bowl with the pancetta.
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7
Repeat with remaining pork.
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8
Wrap the sage, thyme and rosemary in cheesecloth and tie with kitchen twine.
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9
Add this bundle to the casserole along with the onion, carrot, celery, leek and garlic and cook, stirring, until the onion is translucent, about 2 minutes.
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10
Stir in the wine, scraping up any browned bits on the bottom of the casserole and bring to a boil.
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11
Return the pancetta and pork shoulder to the casserole and simmer over moderately low heat until liquid is almost fully evaporated, about 10 minutes.
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12
Add the stock and tomato puree and return to a boil.
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13
Cover and simmer the sauce over moderately low heat for 1 hour, until the meat is very tender.
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14
Bring a large pot of salted water to a boil.
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15
Add the pasta and cook until al dente; drain.
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16
Skim the fat from the surface of the sauce and discard the herb bundle.
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17
Season the sauce with salt and pepper.
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18
Add the pasta and toss until well-coated.
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19
Transfer to shallow bowls and serve right away, passing grated pecorino at the table.
