Pork Entertaining Italian

Pappardelle with slow braised pork and fennel

Name: Pappardelle with slow braised pork and fennel recipe
Yield: 4
Cuisine: /italian
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 3 cloves garlic, bruised; 800g pork neck, cut into 4 pieces; 1 brown onion, chopped; 1 carrot, chopped; 1 celery stick, chopped; 1 tbs fennel seeds; 1 small fennel bulb, thinly sliced, reserving fronds; 1 tsp finely chopped rosemary; 200ml red wine; 400g can chopped tomatoes; 3 cups (750ml) beef or chicken stock; 3-4 bay leaves; 400g pappardelle; Freshly grated pecorino, to serve

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by Silvia Colloca

Cook and author

Jun 01, 2021

Get an early start on this pork, fennel and pasta recipe and the results will have your family begging for seconds.

1/4 cup (60ml) extra virgin olive oil
3 cloves garlic, bruised
800g pork neck, cut into 4 pieces
1 brown onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 tbs fennel seeds
1 small fennel bulb, thinly sliced, reserving fronds
1 tsp finely chopped rosemary
200ml red wine
400g can chopped tomatoes
3 cups (750ml) beef or chicken stock
3-4 bay leaves
400g pappardelle
Freshly grated pecorino, to serve

Method

1.

Heat 2 tbs olive oil in a large flameproof casserole over medium-high heat. Add the garlic and cook for 1 minute or until fragrant. Add the pork, season, and cook for 3-4 minutes until browned. Transfer pork to a plate and set aside.
2.

Reduce heat to medium and add the remaining 1 tbs oil, onion, carrot, celery, fennel seeds, fennel and rosemary. Cook for 6-8 minutes, until vegetables have softened and caramelised. Add wine and cook for 1 minute or until the alcohol has evaporated. Return pork to the pan. Add the tomatoes, stock and bay leaves, bring to a simmer, then reduce the heat to low and cover with a lid. Cook for 3 1/2 to 4 hours, stirring occasionally, until the meat is very tender and starts to fall apart. (If it starts to dry out, add a little water.) Using two forks, shred the pork. Season to taste.
3.

Meanwhile, bring a large saucepan of salted water to the boil, add the pappardelle and cook for 8 minutes or until al dente. Drain well, reserving 2 tbs of the pasta cooking water. This will help bind the sauce and create a richer, creamier texture.
4.

Add pappardelle and reserved pasta water to the ragu and gently toss to coat. Season. Serve dusted with freshly grated pecorino and the reserved fennel fronds.