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1
Place a large heavy casserole over medium heat.
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2
Add olive oil and pancetta, and saute until pancetta begins to brown, 1 to 2 minutes.
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3
Add onion, garlic, bay leaves, and rosemary.
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4
Saute until the onion is translucent, 2 to 3 minutes.
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5
Increase heat to medium-high.
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6
Push onion mixture aside and add pork chop(s).
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7
Brown lightly on all sides, also stirring the onions to prevent burning.
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8
Add wine and use a wooden spatula to mix everything together, scraping the pan.
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9
Add tomatoes, breaking them up with a spatula.
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10
Season with salt to taste.
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11
Bring to a boil, cover, lower heat and simmer until meat is almost falling off the bone, about 1 1/2 hours.
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12
Remove pork, cool slightly, finely shred the meat, return it to the casserole and discard the bone.
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13
Over medium-high heat reduce sauce slightly, about 5 minutes, then remove from heat and keep warm.
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14
While the sauce is reducing, bring a large pot of lightly salted water to a boil.
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15
Add spaghetti and cook just until al dente, about 8 minutes.
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16
Reserve about 1/2 cup of the cooking water, then drain well.
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17
Return spaghetti to the pot and add the sauce.
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18
Stir well, adding a little of the reserved cooking water if the sauce seems too thick.
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19
Serve with grated pecorino passed separately.
