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Ingredients
US|METRIC
4 SERVINGS
- 3 1/4 lb. boneless pork shoulder (cut into 1-inch pieces)
- kosher salt
- freshly ground pepper
- 3 Tbsp. extra-virgin olive oil
- 4 carrots (cut into 1/4-inch dice)
- 4 celery ribs (cut into 1/4-inch dice)
- 1 sweet onion (large, cut into 1/4-inch dice)
- 4 garlic cloves (very finely chopped)
- 14 oz. diced tomatoes
- 1 1/2 cups dry red wine
- 4 thyme sprigs
- 5 cups chicken stock (or low-sodium broth)
- 2 Tbsp. flat leaf parsley (chopped)
- 1 Tbsp. oregano (chopped)
- 1/2 tsp. crushed red pepper
- 1 1/2 lb. orecchiette
- 2 cups parmigiano reggiano cheese (freshly grated, 7 ounces)
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