INGREDIENTS
1
boneless pork shoulder, boneless
1
Bay leaf
1
Carrot
1
Celery stalk
1/3 cup
Currants, dried
1
Garlic clove
1/2
Onion, medium
1
sprig Oregano
1
sprig Rosemary
1 14 ounce can
Tomatoes
1
bunch Tuscan kale
1 lb
Cavatelli or other small shell pasta
1/8 tsp
Cloves, ground
1
Kosher salt and freshly ground black pepper
1/4 tsp
Nutmeg, ground
1/4 tsp
Peppercorns, black
1/4 cup
Olive oil
1/4 cup
Butter, unsalted
1/2 cup
Parmesan, grated
1/2 cup
Red wine, dry