For the pork ragu
Canola oil
4 pound bone-in pork shoulder (approximately), trimmed of excess fat
2 - 3 slices bacon, chopped
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
3 - 5 garlic cloves, minced
1 tablespoon tomato paste
1 cup dry white wine
2 tablespoons cider vinegar
1 (28-ounce) can whole tomatoes, with juice
1 cup chicken stock
Pinch red pepper flakes
Pinch of sugar
Kosher salt and pepper
1 tablespoon minced fresh oregano
Parmesan cheese, to serve
For the semolina gnocchi
4 cups whole milk
1 cup semolina flour
1 cup grated Parmesan, divided
3 eggs yolks, lightly beaten
1 teaspoon kosher salt