SPAGHETTI WITH PORK LOIN SAUCE

Spaghetti With Pork Loin Sauce image

Provided by Jeffrey Yoskowitz

Time 2h

Yield About 4 cups (4 to 6 servings)

Number Of Ingredients 12

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Ingredients

2 tablespoons olive oil
1 inch-thick slice of pancetta (about 4 ounces), finely diced
1 onion, chopped
4 garlic cloves, chopped
2 fresh or 1 dry bay leaf, finely chopped
1 teaspoon finely chopped fresh rosemary
1 pound (1 to 2) bone-in pork loin rib chops
1 cup dry red wine
16 ounces canned tomatoes
Salt
16 ounces thick spaghetti
Grated pecorino Romano cheese, for serving

Steps:

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

Nutrition Facts : @context http, Calories 665, UnsaturatedFat 18 grams, Carbohydrate 63 grams, Fat 31 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 723 milligrams, Sugar 5 grams, TransFat 0 grams