INGREDIENTS
8 oz
Pancetta
2 1/2 lb
Pork shoulder, bone-in
2 tsp
1 lemon, zest from
2
Bay leaves
6 cloves
Garlic
1
Onion, finely chopped (about 1 cup), medium
4
sprigs Thyme, fresh
1 28 ounce can
Tomatoes, whole
1
tube Shaped pasta, cooked
1/4 tsp
Fennel seeds, toasted and crushed
1
Kosher salt and freshly ground black pepper
1 tsp
Red pepper flakes
1
Parmesan cheese
1 cup
Red wine, dry