and bring to a boil, then reduce to a simmer and cook
until the wine is reduced by half, about 15 minutes.
While the wine reduces, transfer one-quarter of the pork
to the bowl of a food processor and pulse until roughly
chopped, 6 to 8 short pulses. Transfer to a bowl and
repeat until all the meat is chopped.
- When the wine is reduced, add the chopped meat,
tomatoes, with their juice, chicken stock, and bay leaves
to the pot and bring to a boil over high heat, then reduce
to a bare simmer, cover with a lid set slightly ajar, and
cook, stirring occasionally, until the sauce is thick and
rich and the meat is completely tender, about 2 hours. - Add the fish sauce and Parmigiano-Reggiano and stir
vigorously until the sauce is completely emulsified.
Season to taste with salt and pepper. Keep warm. - Bring a large pot of salted water to a boil. Add the pasta
and cook until al dente, about 1½ minutes. Drain the
pasta, reserving 1 cup of the cooking water. Add the
pasta to the pork ragù, along with ½ cup of the cooking
water, and bring to a simmer over high heat, stirring until
the pasta is completely coated in sauce; add more
cooking liquid as necessary to thin the sauce to the
desired consistency. Serve immediately in warmed bowls,
topped with more grated cheese and rosemary.