Set It And Forget It Sunday Sauce

Today we're making one of my favorite easy meals. This Sunday sauce with shredded pork is so flavorful and really simple to make. The best part is you'll have enough leftover sauce for another pound of pasta. I hope you enjoy this pork sauce with pappardelle.

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SUNDAY SAUCE WITH SHREDDED PORK

Ingredients
1 pound pasta
2.5 pounds boneless pork loin
1 medium onion - diced
4 ounces pancetta - diced
2 tablespoons olive oil
3 ounces tomato paste (half of standard can)
3 (28) ounce cans plum tomatoes - hand crushed or blender pulsed
1 cup dry white wine
Salt and pepper to taste
Lots of grated Pecorino Romano cheese - for serving

Instructions
1. Cut the pork loin into 2 pieces if necessary (it needs to fit in the pot to be seared) and set aside.
2. Heat a large heavy pot to medium heat and add the olive oil and the pancetta. Cook until the pancetta renders most of its fat (about 8 minutes). Remove the pancetta with a slotted spoon.
3. Pat the pork dry then season on all sides with salt and pepper then place into the pot and sear until brown on all sides. If using two pieces, sear one at a time. Remove the pork loin and set aside.
4. Turn heat down to low and add the onions. Cook until soft and translucent (about 5-7 minutes) then add in the tomato paste and cook for 5 minutes longer stirring frequently.
5. Next add in the wine, turn heat to medium-high, and cook for about 5 minutes to burn off the alcohol and reduce the liquid. Using a wooden spoon scrape all the brown bits off the bottom of the pot.
6. Add the plum tomatoes into the pot and stir it all together and bring to a simmer. Once simmering add in the pork and cover leaving the lid slightly cracked. Turn down the heat to low and cook until tender (about 5 hours). Make sure to stir every 15-20 minutes to avoid sticking. Alternatively, if using a Dutch oven, cover and cook in the oven at 300f until tender.
7. Once the pork is fork tender and pretty much falling apart, remove it to a cutting board and chop it up or shred with 2 forks. Return the pork to the pot, mix together, and taste test. Adjust salt and pepper to desired taste and continue to cook the sauce on a very low heat while boiling pasta.
8. Cook pasta in a large pot of salted water (2 tablespoons kosher salt) until almost al dente. Heat a large clean pan to medium-low heat and once hot, spoon 3 cups of the pork sauce into the pan. Add the almost al dente pasta to the sauce and mix it together and/or flip so that the sauce sticks to the pasta. If the pasta is too dry add a bit more of the sauce and/or a splash of pasta water. Once the pasta is cooked through remove from heat and serve. Extra sauce can be served on the table for anyone who would like more or for bread dipping. Serve with lots of grated Pecorino Romano cheese. Enjoy!

NOTE: Makes enough for 2 pounds of pasta. Save the rest in the fridge for up to 3 days or freeze for up to 3 months.

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