Best Pork Belly Pasta

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

1 pound pork belly strips cut into a half inch dice

1 cup finely diced onion (1 medium)

2 large cloves garlic, minced

2 sprigs fresh rosemary

1 teaspoon salt

½ teaspoon black pepper

¼ to ½ teaspoon crushed red pepper flakes (optional)

½ cup dry white wine

28 ounces canned whole San Marzano tomatoes

3 cups chicken broth plus more if needed

2 teaspoons minced fresh rosemary leaves plus a little more for garnish

10 ounces pappardelle

Directions at food52.com

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