GARGANELLI WITH FENNEL AND PORK SHOULDER RAGÙ

GARGANELLI WITH FENNEL AND PORK SHOULDER RAGÙ image

Categories Pork

Number Of Ingredients 13

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Ingredients

2 pounds ground pork, preferably from shoulder
2 teaspoons kosher salt plus more for seasoning
3 tablespoons olive oil, divided
3 cups minced fennel bulb
3 cups minced onions
1 garlic clove, minced
3 cups dry white wine (from one 750-mililiter bottle)
4 cups (or more) low-sodium chicken broth
1 12-ounce can diced tomatoes
Freshly ground black pepper
1 pound garganelli or penne
Finely grated Parmesan
Extra-virgin olive oil

Steps:

Using your hands, thoroughly mix ground pork and 2 tsp. salt in a large bowl until pork is sticky, about 3 minutes. Cover and chill for at least 2 hours or overnight. Roll pork mixture into 16-18 large meat-balls (about 1/4-cupful each). Heat 1 1/2 Tbsp. olive oil in a large heavy pot over medium-high heat. Working in 2 batches and adding remaining 1 1/2 Tbsp. olive oil between batches, cook meatballs until all sides are brown, adjusting heat to prevent browned bits on bottom of pan from burning (they will flavor the sauce later), about 8 minutes per batch. Transfer meatballs to a paper towel-lined plate to drain. Reduce heat to medium. Return meat-balls to pot. Scatter fennel, onions, and garlic over. Cook, stirring occasionally as needed to prevent scorching, until vegetables are translucent and juices have evaporated, about 25 minutes. Add wine, scraping up browned bits from bottom of pot, and bring to a simmer. Cook until wine has reduced by three-quarters, about 15 minutes. Add 4 cups broth and tomatoes. Return sauce to a simmer, scraping up all browned bits from bottom of pan. Simmer over medium-low heat, covered with lid slightly ajar and stirring occasionally, until meatballs are very tender, about 2 1/2 hours. Using a potato masher or fork, break meatballs into small pieces. If sauce is too thick, add broth by 1/2-cupfuls until desired consistency forms. Season ragù to taste with salt and pepper. DO AHEAD Ragù can be made 3 days ahead. Let cool in pot; chill until cold. Cover and keep chilled. Return sauce to a simmer before continuing. Bring a large pot of generously salted water to a boil. Cook garganelli, stirring occasionally, until al dente. Drain garganelli and transfer to pot with hot ragù. Stir until well incorporated. Transfer pasta to a large wide bowl. Sprinkle with cheese; drizzle with extra-virgin olive oil.