Pasta with Oven-Braised Pork and Rosemary Ragù

This simple ragù di maiale, or pork ragù, braises for hours until the meat is succulent and fall-apart tender, but because nearly all of the cooking takes place in the oven, it’s very much a hands-off affair. The tomatoey base is infused with bay and lots of rosemary, while pancetta bolsters the meatiness of the pork shoulder and a piece of Parmesan rind, if used (it’s optional), adds another dimension of savoriness. A teaspoon of pepper flakes and a glug of white wine help balance the richness. A short, tubular pasta shape such as ziti and rigatoni are good choices here. The ragù can be made ahead and refrigerated in an airtight container for up to three days.