Pork, Fennel, and Lemon Ragu with Pappardelle
Appears in Cook's Illustrated January/February 2019, America's Test Kitchen TV
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...