Instructions

1. In a large bowl, season the pork very well with salt. Cover and refrigerate for 2 hours. Fit your stand mixer with the meat grinder attachment (medium plate) and grind the pork and pig skin together.*
2. Pre-heat your oven to 325 degrees F.
3. Heat a glug or two of olive oil in a heavy bottom pan or dutch oven over medium-high heat. Add the pork mixture when hot and brown well. Transfer to a bowl and set aside.
4. In the same pot, pour in another glug of olive oil and when hot, toss in the onion. Season with salt and stir well. Allow to soften (approx 3 minutes). If the bottom of the pan starts to get to dark, deglaze with a splash of water.
5. Mix in the garlic and sweat 1 minute more. Stir in tomato paste, chipotle and red pepper flakes and cook until the paste starts to brown (approx 3 minutes).
6. Return the pork to the pot and top off with the wine. Bring to a simmer and reduce liquid by 1/3.
7. Add the water and return to a simmer. Grate the nutmeg into the pot and submerg the herb sachet. Cover, place in oven and cook gently for 1 1/2 hours.
8. As the sauce cooks away in the oven, make the soffritto. Finely chop an onion, large carrot and 2 stalks of celery. A food processor does this in seconds! Pour 1/4 C of olive oil into a non-stick pan over medium-low heat and then add the veggies. Once you hear a bit of sizzle, reduce the heat to low. Season well with salt and allow the vegetables to cook oh so slowly for 45 minutes. Remove from heat and set aside.
9. Back to the sauce! Remove from the oven after an hour and a half and uncover. Taste - skim away excess fat if there is any. The meat and skin should be tender and the sauce noticeably thicker.
10. Over low heat, stir in the soffrito and cream and allow to summer until sauce has a velvety texture (5-7 minutes).
11. Taste, season with salt and pepper if needed and add a splash or two of red wine vinegar to brighten the flavours. Remove the herb sachet. Stir well.
12. When you have about 15 minutes left in the sauce cooking process, bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook until el dente (approx 5-7 minutes). Drain and reserve liquid.
13. Place noodles back in the pot and when the sauce is ready, place over low heat and spoon the sauce over the noodles a couple spoonfuls at a time, stirring between additions. Add until enough sauce clings to the noodles but doesn't cover them entirely. If necessary, add a bit of the reserved pasta water to keep it from getting too dry. When you've achieved the desired sauce coverage, add a pat of butter. Plate. Top with freshly grated Parmesan, a bit more pepper and serve.

Eat.