PORCHETTA-STYLE RAGU

Porchetta-style Ragu image

Number Of Ingredients 15

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1 1/2 cups panko
3 tablespoon butter, melted
2 tablespoon olive oil
4 ounce Pancetta, finely chopped
1 pound ground pork
2 tablespoon chopped rosemary
4 cloves garlic chopped
4 teaspoons lemon zest
2 tablespoon lemon juice
1 teaspoon fennel seeds
1 cup white wine
2 cups chicken stock
1 parmesan rind
1 package rigatoni
1 handful parsley chopped

Steps:

Heat oven to 350 and toss panic with melted butter and salt and bake for 12 minutes or golden brown.
Heat water for pasta.
In dutch oven, heat oil over medium high and add pancetta until fat begins to render. Then add ground pork. Cook until browned lightly. Season with salt, pepper, and add rosemary, garlic, 2 tsp zest, fennel seeds, red pepper. Stir for 3 minutes. Add wine and cook for 5 minutes. Add stock and parm rind. Reduce to low and simmer while cooking pasta.
Salt water and cook until very al dente. Save some water.
Discard rind and add a generous handful of grated parm to sauce along with lemon juice and the pasta. Toss and add water as needed. Season with salt.
Toss crumbs with 2 tsp zest, parsley, and a little parm. Serve pasta with breadcrumbs on top.