Neapolitan-style ragu

  (Glenn Koenig / Los Angeles Times)

Neapolitan-style ragù

Total time: About 6 hours

Servings: 6 to 8

Note: The pork butt cooked in this recipe is not part of the final dish; it flavors the sauce as it cooks and is to be served separately.

2 pounds boneless pork butt, in 1 piece

2 teaspoons salt, divided, more to taste


2 tablespoons finely minced parsley

1 pound onions, chopped

4 cloves garlic

1/3 cup chopped pancetta

1/4 cup chopped prosciutto

1/4 cup olive oil

2 cups dry red wine

1 (6-ounce) can tomato paste

1 cup crushed tomatoes or tomato puree

1/2 pound Italian sausage, crumbled

1 pound dried pasta, such as rigatoni, penne or fusilli

2 tablespoons butter