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1 large onion, coarsely chopped
2 medium carrots, chopped
1 stalk celery, chopped
8 cloves garlic, finely chopped
2 tablespoons fresh thyme leaves
1/4 cup Italian parsley, chopped finely
zest of 1 lemon
2 (28-oz) cans whole tomatoes in juice, chopped
2 lb boneless pork shoulder, trimmed
1 teaspoon kosher salt
1 teaspoon pepper
2 tablespoons olive oil
1 cup Zinfandel wine
3 bay leaves
2 teaspoons dried oregano
2 (9-oz) refrigerated fettuccine pasta
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CALORIES (per 1/8 recipe) 450kcal; FAT 18g; SAT FAT 6g; TRANS FAT 0g; CHOL 110mg; SODIUM 490mg; CARB 45g; FIBER 5g; SUGARS 6g; PROTEIN 27g; VIT A 45%; VIT C 50%; CALC 10%; IRON 25%
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