INGREDIENTS
3 tbsp
olive oil
3 lb
pork shoulder
2 larges
onions
2 larges
carrots
6 cloves
garlic
1 tsp
thyme
1 tsp
oregano
1 tsp
basil
2
bay leaves
1 pinch
crush pepper flakes
1 cup
red wine
28 oz
canned tomatoes
28 oz
canned tomatoes
6 oz
tomato paste
1 cup
water
1 serving
kosher salt
1 serving
pepper
1 cup
basil
1 serving
rigatoni
1 serving
parmigiano reggiano