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Ingredients

• 6 cups semolina flour
• 20 egg yolks
• Semolina, for dusting
• 16 to 20 cups water
• 1 carrot
• 1 stick celery
• 1 onion
• 1 fennel bulb
• 3/8 cup extra-virgin olive oil
• One 10 to 11 pound pork shoulder, cut into 1-inch chunks
• 5 white onions, sliced thickly
• A little less than one 6 ounce can of tomato paste
• 2 tablespoon kosher salt, or more to taste
• 12 black peppercorns
• 4 bay leaves
• 3 cups white wine
• 3 cups vegetable stock
• 3/8 cup extra-virgin olive oil
• 2 cloves garlic, sliced
• 6 to 7 San Marzano canned tomatoes, strained
• 1 tablespoon salt
• Leaves from one large bunch fresh thyme
• 5 to 6 ounces thinly sliced pancetta
• 2 eggs, beaten with 3 teaspoons water
• Butter
• Thyme leaves
• Olive oil
• Cracked black pepper

Description

Serious Eats