3 tablespoons minced fresh rosemary, plus more for
serving
2 anchovy fillets, finely chopped
1 teaspoon Marmite
1 tablespoon soy sauce
1 bottle (750 ml) dry white wine
One 28-ounce can whole tomatoes packed in juice,
crushed by hand or with a potato masher into rough ½-
inch chunks
2 bay leaves
1 tablespoon Asian fish sauce
2 ounces Parmigiano-Reggiano, finely grated (about 1
cup), plus more for serving
Kosher salt and freshly ground black pepper
1½ pounds fresh tagliatelle or pappardelle
Place the chicken stock in a medium bowl, sprinkle with
the gelatin, and set aside.
- Heat the vegetable oil in a large Dutch oven over high
heat until smoking. Add the pork and cook, without
moving it until well browned on one side. Transfer to a
large bowl and set aside to cool. - Return the Dutch oven to medium-high heat, add the
olive oil, butter, and pancetta, and cook, stirring
occasionally, until the pancetta is softened and the fat is
translucent, about 6 minutes. Add the onions, carrots, and
celery and cook, stirring frequently, until softened but not
browned, about 10 minutes. Add the garlic, red pepper,
rosemary, anchovies, Marmite, and soy sauce and cook,
stirring, until fragrant, about 30 seconds. Add the wine