Ingredients – 8 PEOPLE
1½ tbsp olive oil
1 each onion, leek and celery stalk, finely chopped
350 gm mild pancetta, finely chopped
150 ml Madeira
800 gm canned crushed tomatoes
1 kg boneless pork shoulder, cut in half
200 gm black Ligurian olives, pitted
30 gm butter
1½ tbsp (firmly packed) marjoram leaves, plus extra to serve
750 gm dried rigatoni
Preheat oven to 120C. Heat olive oil in a large casserole over medium heat, add onion, leek and celery and stir occasionally until tender (7-8 minutes). Add pancetta and stir occasionally until golden (6-7 minutes). Add Madeira, simmer until reduced by half (1-2 minutes), add crushed tomato, bring to the simmer, season to taste, add pork shoulder, cover and braise in oven, turning once, until very tender (3 hours). Remove pork and, when cool enough to handle, coarsely shred and set aside.
Process cooking liquid in a food processor or mouli to a purèe, transfer to a saucepan over medium heat and simmer until reduced to a thick sauce (10-12 minutes). Stir in pork, olives, butter and marjoram, season to taste and keep warm.
Cook rigatoni in a large saucepan of boiling salted water until al dente (6-8 minutes), drain, toss through pork mixture, and serve hot scattered with parmesan and extra marjoram leaves.