Baked Orecchiette with Pork Sugo

Name: Baked Orecchiette with Pork Sugo
Ingredients: 3 1/4 pounds boneless pork shoulder, cut into 1-inch pieces; Kosher salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil; 4 carrots, cut into 1/4-inch dice; 4 celery ribs, cut into 1/4-inch dice; 1 large sweet onion, cut into 1/4-inch dice; 4 garlic cloves, very finely chopped; One 14-ounce can diced tomatoes; 1 1/2 cups dry red wine; 4 thyme sprigs; 5 cups chicken stock or low-sodium broth; 2 tablespoons chopped flat-leaf parsley; 1 tablespoon chopped oregano; 1/2 teaspoon crushed red pepper; 1 1/2 pounds orecchiette; 2 cups freshly grated Parmigiano-Reggiano cheese (7 ounces)

Baked Orecchiette with Pork Sugo was pinched from <a href="http://www.foodandwine.com/recipes/baked-orecchiette-with-pork-sugo" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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3 1/4 pounds boneless pork shoulder, cut into 1-inch pieces

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Kosher salt and freshly ground pepper

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3 tablespoons extra-virgin olive oil

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4 carrots, cut into 1/4-inch dice

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4 celery ribs, cut into 1/4-inch dice

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1 large sweet onion, cut into 1/4-inch dice

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4 garlic cloves, very finely chopped

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One 14-ounce can diced tomatoes

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1 1/2 cups dry red wine

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4 thyme sprigs

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5 cups chicken stock or low-sodium broth

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2 tablespoons chopped flat-leaf parsley

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1 tablespoon chopped oregano

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1/2 teaspoon crushed red pepper

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1 1/2 pounds orecchiette

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2 cups freshly grated Parmigiano-Reggiano cheese (7 ounces)

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