Slow-Simmered Pork Ragu over Pasta Shells

Using two forks, shred the 2 lb of leftover braised pork shoulder (reserved from Day 1) into bite-sized pieces and set aside.

Peel and finely chop 1 medium yellow onion. Wash, peel, and finely dice 2 medium carrots. Wash and finely dice 2 celery stalks. Peel and mince 4 garlic cloves.

Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables are softened and translucent.

Stir in the 4 minced garlic cloves and 2 tbsp tomato paste. Cook constantly for 1 to 2 minutes, allowing the paste to darken to a deep brick-red color and coat the vegetables.

Add the 28 oz of crushed tomatoes, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper to the Dutch oven. Stir in the shredded leftover pork shoulder.

Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and simmer for 25 minutes to allow the flavors to meld and the pork to become exceptionally tender.

While the sauce is simmering, bring a large pot of salted water to a boil. Add 12 oz of pasta shells and cook according to package instructions (about 9 to 11 minutes) until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

Remove the lid from the Dutch oven. If the ragu is too thick, stir in 1/4 cup of the reserved pasta cooking water to emulsify and loosen the sauce. Taste and adjust seasoning with additional salt and black pepper if desired.

Divide the cooked pasta shells among three serving bowls, spoon the rich pork ragu generously over the top, and garnish each portion with a sprinkle of the 1/4 cup grated Parmesan cheese.