Pasta Cinque Buchi

Steps

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1. 1
   Heat olive oil in a large pot, add the chopped onion, celery, and carrot, and sauté for several minutes until fragrant and golden.
   ≈1:00
2. 2
   Cut the beef and pancetta into large chunks and add to the vegetables, stirring until the meat is well-seared.
   ≈1:34
3. 3
   Deglaze the pot with red wine, then add the tomato paste and stir to combine.
   ≈2:45
4. 4
   Reduce heat to low, add the peeled tomatoes (breaking them up gently), and add the pork rind pieces. Begin a long, gentle simmer.
   ≈3:27
5. 5
   After about 2 hours, prick the sausages lightly and add them to the pot. Continue simmering on low heat for another 2 hours (approximately 3–4 hours total). Add a splash of water if needed to keep the sauce from drying out.
   ≈4:29
6. 6
   Bring a pot of salted water to boil and cook the pasta to al dente.
   ≈5:15
7. 7
   Taste the sauce and adjust salt as needed. Transfer most of the sauce and meat to a skillet, keeping some liquid aside.
   ≈5:45
8. 8
   Drain the pasta and transfer to the skillet with the sauce. Add a splash of reserved liquid, toss well, and finish cooking on low heat for about 2 minutes to allow the pasta to fully absorb the sauce.
   ≈6:47
9. 9
   Plate the pasta, top generously with additional sauce and meat pieces, sprinkle with aged Pecorino cheese, and serve.
   ≈8:19