Pork, Fennel, and Lemon Ragu with Pappardelle

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Appears in Cook's Illustrated January/February 2019, America's Test Kitchen TV

You already know ragu rosso, the king of ragu sauces. But perhaps you haven't met the queen: ragu bianco, which, in our version, trades the tomato for lemon and cream.

SERVES 4 to 6

TIME 2¾ hours

has video

WHY THIS RECIPE WORKS

Our white ragu skips tomatoes in favor of bright lemon and rich cream. We ensured plenty of savoriness by creating fond twice. We first browned finely chopped pancetta, onion, and fennel in a Dutch oven and then added water and a touch of c...

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