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, fronds reserved; 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

1 rating

Jump to recipe

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. While cooking, it will fill your house with the most delicious aroma...

You’ll need to start this recipe at least 3 hours ahead, and you’ll need a large flameproof casserole with a lid.

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, fronds reserved
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 hours 30 minutes-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 top with reserved fennel fronds.