Red Wine & Pork Pasta Sauce

olive oil
1 bay leaf
1/2 pound pancetta, 1/2 inch thick and cut into 1/2-inch dice
3 pounds trimmed boneless pork shoulder, cut into 1-inch chunks
3 sage leaves
1-2 thyme sprigs
1-2 rosemary sprig
1/2 small onion, cut into 1/2-inch dice
1 carrot, cut into 1/2-inch dice
1 celery, cut into 1/2-inch dice
1 leek, white and light green part only, cut into 1/2-inch dice
1 teaspoon dried oregano
1/2 teaspoon nutmeg
3-4 garlic cloves, minced
2 cups dry red wine
2 cups water
One 28 ounce can tomato puree
1 pound dried pasta

In an large casserole, heat the olive oil. Add the pancetta and cook over moderate heat for about 6 minutes. Using a slotted spoon, transfer the pancetta to a bowl.

Season the pork with salt and pepper. Add half of it to the casserole and brown over moderately high about 5 minutes. Transfer the pork to the bowl with the pancetta and repeat with remaining pork.

Wrap the sage, thyme, bay leaf and rosemary in cheesecloth and tie with kitchen twine. Add to the casserole along with the onion, nutmeg, oregano, carrot, celery, leek and garlic. Cook, stirring until the onion is translucent, about 2 minutes. Stir in the wine, scraping up any browned bits on the bottom of the casserole and bring to a boil. Return the pancetta and pork shoulder to the casserole. Add the water and tomato puree and return to a boil. Cover and simmer the sauce over moderately low heat for 11/2-2 hours, until the meat is very tender.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. Remove the herb bundle from the sauce and discard. Season the sauce with salt and pepper. Add the pasta and toss until well-coated. Transfer to bowls and serve right away.
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