Slow-Cooked Pork and Fennel Ragu with Pappardelle

Instructions

1. 1

   Cut pork shoulder into 2-inch chunks and season generously with salt and pepper.

2. 2

   Heat olive oil in a large Dutch oven over medium-high heat. Brown pork pieces in batches, about 4-5 minutes per side. Transfer to a plate.

3. 3

   Reduce heat to medium. Add diced onion, fennel, carrots, and celery to the same pot, cooking for 10-12 minutes until softened and lightly caramelized.

4. 4

   Add garlic and fennel seeds, cooking for 1 minute until fragrant.

5. 5

   Stir in tomato paste and cook for 2 minutes, stirring constantly.

6. 6

   Pour in white wine, scraping up any browned bits from the bottom of the pot.

7. 7

   Add crushed tomatoes, chicken stock, sage leaves, rosemary sprigs, thyme sprigs, and bay leaves. Return pork to the pot.

8. 8

   For stovetop method: Bring to a simmer, then reduce heat to low. Cover and cook for 2.5-3 hours, stirring occasionally, until pork is fork-tender and easily shreds.

9. 9

   For oven method: Preheat oven to 160°C (320°F). Bring the mixture to a simmer on the stovetop, then cover with a tight-fitting lid and transfer to the oven. Cook for 2-2.5 hours until pork is fork-tender.

10. 10

    Remove bay leaves, rosemary stems, and thyme stems. Using two forks, shred the larger pieces of pork directly in the sauce.

11. 11

    Taste and adjust seasoning with salt and pepper.

12. 12

    Cook pappardelle according to package directions. Reserve 1 cup pasta water before draining.

13. 13

    Toss hot pasta with the ragu, adding pasta water as needed to achieve desired consistency.

14. 14

    Serve immediately topped with freshly grated parmesan cheese.