Slow Cooker Pork Shoulder and Pancetta Ragu with Penne

Ingredients

• 1 Tbs. olive oil
• 1/2 lb. (250 g) thickly sliced pancetta or thick-cut bacon, diced
• 1 large yellow onion, finely chopped
• 2 carrots, peeled and finely chopped
• 4 large garlic cloves, minced
• Kosher salt and freshly ground pepper
• 1 can (6 oz./170 g) tomato paste
• 1/2 cup (4 fl. oz./125 ml) dry red wine
• 1 can (28 oz./875 g) crushed tomatoes
• 1 can (14 1/2 oz./455 g) diced tomatoes with juices
• 2 Tbs. chopped fresh flat-leaf Italian parsley, plus more for garnish
• 2 tsp. chopped fresh oregano
• 2 tsp. chopped fresh thyme
• 3 lb. (1.5 kg) boneless pork shoulder, trimmed of excess fat and cut into 4 equal pieces
• 1 lb. (500 g) dried penne or gemelli pasta
• Freshly grated Parmesan for garnish

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