Paccheri with Pork Ragù and Caciocavallo Cheese

This dish is inspired by the ragùs my mother made when we were growing up, but it’s a slightly stripped down version. Whereas her ragùs included ribs or lamb in addition to pork, this version uses only pork butt and pancetta, just because I happen to love the way those ingredients cook with tomato sauce. Paccheri is a tube-shaped pasta from southern Italy frequently used in Neapolitan cooking. It’s similar in shape to a rigatoni, but with a smooth exterior that makes it a little more refine