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1
Generously season the pork all over with salt and pepper.
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2
Heat the oil in a large heavy-bottomed Dutch oven or other heavy-bottomed pot placed over medium-high heat.
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3
Set the pork in the pot and let it brown on one side for 3 to 4 minutes, then turn.
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4
Continue to brown the pork in this way until it is nicely seared all over.
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5
Remove the pork to a large bowl or plate.
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6
Reduce the heat to medium and add the onions to the pot.
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7
Stir to coat them well, adding the 1 tablespoon of additional oil if necessary.
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8
Add the garlic.
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9
Saute the onions and garlic until the onions are softened and translucent, about 10 minutes.
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10
Return the pork to the pot, raise the heat to medium-high, and pour in the wine.
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11
Let it bubble for a minute or so, and then add tomatoes, the bay leaves, and the rosemary.
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12
Reduce the heat to medium-low.
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13
Remove the sausages from their casings and crumble the meat into the sauce.
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14
Cover the pot and simmer the sauce gently (reduce the heat further if necessary) for 2 to 2 1/2 hours, or until the meat is fork-tender and shreds easily.
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15
Remove the meat to a cutting board and shred it.
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16
Return it to the pot and cook over low heat until the meat and sauce are completely heated through.
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17
Taste, and adjust the seasoning with additional salt if necessary.
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18
To serve, toss the sauce with cooked pasta-the amount of pasta and sauce you use will, of course, depend on the number of people you are serving and how hungry they are.
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19
Count on at least 1/4 pound per person if you are serving this dish as a main course.
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20
You can serve the pasta in a large, warmed serving bowl and let your guests help themselves at the table.
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21
Or you can dish it out into individual shallow rimmed bowls.
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22
Either way, sprinkle lots of freshly grated Parmigiano- Reggiano on top of the dressed pasta.
