one time i made this ragu on a sunday night and by the time the week was done i had fed it to three separate friends.
the night i made it i boxed it up and walked two blocks south and dropped it off for my friend meron. he made me a rye old fashioned in return and we watched an extremely sad epsiode of game of thrones.
two days later, my friend bailey came over and we sat outside on my porch and each ate two heaping bowls of the stuff while polishing off a bottle of wine.
two days after that i got a text from my friend pete that i needed to pick something up from his house and to 'bring dinner' - we ate it tossed with orecchiette [not recommended] and bought us all blizzards for dessert.
this is a really long-winded way to say that this is a crowd pleaser and it makes a ton of food. this is based off the jenny rosenstrach & andy ward recipe that is rightfully famous. my only change is to add fresh fennel and a healthy glug of sherry vinegar.
braised pork & fennel ragu
adapted slightly from jenny rosenstrach & andy ward
2lbs boneless pork shoulder
1 onion, diced
1 bulb of fennel, cut with a mandolin
3 cloves of garlic, minced
28 ounce can of whole [i used diced but whole is better] tomatoes
1 cup red wine
2 tbsp sherry vinegar
5 sprigs fresh thyme
5 sprigs fresh oregano
2 tablespoons hot sauce [i use louisiana]
salt & pepper
pappardelle, lemon zest, and grated parmesan [for serving]
- preheat oven to 325 degrees - salt & pepper the pork
- on the stove, in a heavy bottomed dutch oven, heat up a tablespoon or so of olive oil - once oil is shimmering, brown the pork on all sides - this should take around 8-10 minutes. remove pork once browned
- add in the onions and fennel and saute for 4-5 minutes until the fennel is cooked down a bit. then add the pork back in and add the garlic, tomatoes, wine, vinegar, herbs, and hot sauce. bring to a boil then cover and put the pork in the oven
- braise for 3-4 hours, checking and turning it over every hour or so. the liquid should always cover 2/3 of the meat, so add in more wine or water if needed. once done, shred the meat within the braising liquid until it is in non-uniform chunks
- serve with pappardelle, lemon zest, and parm