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Ingredients

• SAUCE:
• olive oil – 2 T
• pancetta – 2 slices, ~ ¼” thick (cut into ¼” dice)
• pork shoulder – 2 lbs. (cut into 1” cubes)
• hot Italian sausage – 1 lb. (casing removed, cut into 1” segments)
• onion – 1 large (coarsely sliced)
• garlic – 8 cloves (sliced)
• carrots – 2 (coarsely sliced)
• celery – 2 stalks (coarsely sliced)
• thyme – 6 large sprigs
• bay leaves – 2
• red pepper – 1/2 t
• wine, red – 2 c
• beef stock – 2
• tomatoes – 1 28-oz. can (of puree; or whole tomatoes that you've crushed with your fingers, reserving the juice)
• PASTA:
• ziti or rigatoni – 1.25 lb. (cooked, but not all the way -- a little harder than "al dente")
• mozzarella – 8 oz. (coarsely grated)
• provolone – 8 oz. (coarsely grated)
• sour cream – 1 c (whipped)
• parmesan – 8 oz. (grated)

Description

This Is A Giant, Lusty Dish That Plays On Our Basest Desires. It Has Become My Go-to Entree For Large Parties Of Carnivores, Especially When Cooking Time Is Limited And I Expect To…

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