Yield: 6 servings

•  2

  pounds ground pork shoulder

   
•  ½

  pound pancetta, finely chopped

   
•  

  Salt and freshly ground black pepper

   
•  3

  tablespoons extra-virgin olive oil, plus more to drizzle

   
•  1

  medium yellow onion, finely chopped

   
•  2

  cloves garlic, cut into slivers

   
•  2

  celery stalks, finely chopped

   
•  2

  heads fennel, finely chopped

   
•  1

  large carrot, finely chopped

   
•  1

  teaspoon fresh thyme, chopped

   
•  2

  tablespoons tomato paste

   
•  1

  cup red wine, like Sangiovese

   
•  1

  (28-ounce) can peeled whole San Marzano tomatoes and their juices

   
•  2

  bay leaves

   
•  1

  tablespoon roughly chopped parsley

   
•  1

  teaspoon fresh oregano, finely chopped

   
•  

  Ravioli or rigatoni, cooked to al dente

   
•  

  Grated Parmesan cheese