Busiate with Pork Ragù

Ingredients

• 2 pounds mixed boneless, skin-on pork pieces (such as shank, trotter, and belly meat)
• 1/2 cup (4 ounces) dry white wine
• 3 teaspoons fine sea salt, divided
• 2 tablespoons extra-virgin olive oil
• 3 yellow onions, finely chopped
• 3 celery stalks, finely chopped
• 2 carrots, finely chopped
• 3 garlic cloves, minced
• 3 cups strained tomatoes (such as Pomì)
• 2 pounds fresh Hand-Rolled Busiate or 1 pound dried short pasta (such as gemelli)

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