Pork Ragu with Pappardelle

We have two children and sometimes I look at them and just wonder how in the world they ever turned so completely opposite.  It's hard to believe that these two individuals could come from the same genetic makeup.  They have radically different personalities and I love them both for who they are.  They like to tease me about having a favorite but I we all know who the favorite really is --- the dog. (hehehehe)  

I've got one child who LOVES meat.  Pork, steak, ribs - the meatier the better.  The other child prefers tofu, baked chicken and rice.  Like I said - Opposites.  You can imagine that it's somewhat of a challenge to find recipes to satisfy both of these discriminating eaters.  

This Pork Ragu with Pappardelle recipe has my daughter written all over it.  She is my meat lover.  She also loves pasta and you'd never know it from looking at her but she loves to eat.  I think that college life does that to a person.  

​I'm willing to bet that the intoxicating smell of this warm meat sauce simmering on the stove for an hour could turn even the most devout vegetarian into a meat eater.  Maybe this could be a meal to satisfy the whole family after all.  

Pork Ragu with Pappardelle
1 Tablespoon olive oil
1 1/2 pounds country style pork ribs
1 teaspoon salt
2 cups sliced onion
1 medium fennel bulb
8 cloves garlic, crushed
28 ounce can San Marzano tomatoes, crushed
2 Tablespoons anchovy paste
1 Tablespoon oregano
2 bay leaves
1/2 teaspoon crushed red pepper
1 pound pappardelle
2 ounces pecorino Romano cheese
​

Heat oil in a Dutch oven.  Sprinkle pork with 1/2 t. salt.  Add to pan.  Brown 8 minutes.  Remove from pan.

Add onion, fennel and garlic.  Cook 5 minutes.  

Add tomatoes, anchovy paste, oregano, bay leaves, red pepper and 1/2 t. salt. 

Nestle pork into tomato mixture.  Cover and bake 1 1/2 hours at 325.

Remove pork and shred. 

Add pork to tomato mixture.  Discard bay leaves.

Cook pasta according to directions.  Drain.  Reserve 1 c. water. 

Add pasta to sauce and thin with reserved water if necessary.

Sprinkle with cheese and serve. 

Infusing pork, anchovy and fresh fennel into a simple tomato sauce is pure genius.  I wish that I could take all the credit for coming up with a recipe for a thick, rich pasta sauce with complex flavors but I have to credit America's Test Kitchen with the inspiration for this one.  They really do have some great strategies for creating really unique recipes.  Thanks ATK.  

Ciao!

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