Calabrese Pork Ragù with Fennel

Calabrese Pork Ragù with Fennel
Photo by Martha Holmberg

Ingredients

  • 6 oz. pancetta, finely chopped
  • Freshly grated Parmigiano-Reggiano (optional)
  • 1 lb. pasta, cooked al dente
  • 1 cup dry white wine
  • 1 Tbs. whole fennel seeds, crushed
  • 1 large yellow onion, chopped
  • 2 Tbs. olive oil
  • + 10 more ingredients
    • ¾ cup tomato paste
    • 1 Tbs. finely chopped garlic
    • Kosher salt and freshly ground black pepper
    • 1 tsp. granulated sugar
    • 1 tsp. dried oregano
    • 2 cups canned puréed tomatoes
    • 1 bay leaf
    • 4 Tbs. unsalted butter
    • 1 tsp. crushed red pepper flakes
    • 3 lb. pork butt or shoulder (from about a 7 lb. bone-in shoulder) or 3 lb. packaged ground pork

If using pork shoulder or butt, cut off any skin and discard, and then cut the meat off the bone into chunks about 1 inch or so. In a food processor, pulse the pork in batches, about five times for a few seconds each time; set aside. Heat the olive oil in a large heavy-based pot over medium heat...

View full recipe at Fine Cooking

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