Ragu Napoletana- from the PD years ago

a depth of flavor . . . takes 6 hours

1/4 lb. pancetta cubed
4 onions - coarsley chopped
4 cloves garlic
1 bunch parsley

- grind in meat grander. In large pan pour 2T olive oil, then ground mixture. Cook for about 20 minutes, stirring often.

Salt and pepper:
1 4-5 lb pork butt roast trimmed of any bones and tied in 1 piece.
Add to pan. Cover and cook for 1/2 hour with ground mixture, then turn meat and cook for another 1/2 hour. Ground mixture should color, but not scorch.

Add:
3 cups hearty red wine
Cover and cook for 1 hour.

Sir in - a little at a time until smooth:
2 -6 oz cans of tomato paste
Cover and cook until sause is dark and savory - one hour.

Add:
2 - 16 oz cans of crushed tomatoes
Cook for about 1 hour.

Remove pork roast - for another use.

Add:
1 lb. Italian sausage crumbled.
Cook for 1 more hour.

Cook pasta. Add some sauce to pasta, load up in bowls and top with more sauce and grated pecorino romano cheese.