Baked Orecchiette with Pork Sugo

INGREDIENTS

3 1/4 lb

boneless pork shoulder, cut into 1-inch pieces

Kosher salt and freshly ground pepper

3 tbsp

extra-virgin olive oil

carrots, cut into 1/4-inch dice

celery ribs, cut into 1/4-inch dice

large sweet onion, cut into 1/4-inch dice

garlic cloves, very finely chopped

1 14 ounce can

diced tomatoes

1 1/2 cups

dry red wine

thyme sprigs

5 cups

chicken stock or low-sodium broth

2 tbsp

chopped flat-leaf parsley

1 tbsp

chopped oregano

1/2 tsp

crushed red pepper

1 1/2 lb

orecchiette

2 cups

freshly grated Parmigiano-Reggiano cheese (7 ounces)