Pork Ragu

Name: Pork Ragu
Yield: Serves 4 to 6 (Makes about 8 cups)
Ingredients: 4 1/2 pounds, baby back ribs (about 2 racks), trimmed and each rack cut into fourths; 2 teaspoons ground, fennel; 1/2 teaspoon, kosher salt, plus extra for boiling and seasoning meat; 3 tablespoons, olive oil; 1 large, onion, chopped fine; 1 large, fennel bulb, stalks discarded, bulb halved, cored, and chopped fine; 2 large, carrots, peeled and chopped fine; 1/4 cup, minced fresh sage; 1 1/2 teaspoons, minced fresh rosemary; 1 cup, dry red wine; 2 tablespoons, dry red wine additionally; 1 (28-ounce) can, whole peeled tomatoes, drained and crushed coarse; 3 cups, chicken broth; 1 , garlic head, outer papery skins removed and top fourth of head cut off and discarded; 1 pound, tagliatelle; , Grated Parmesan cheese (optional)

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Appears in Cook's Country April/May 2014, Cook's Country TV

Main Courses

Pork

Introducing the best pasta sauce you’ve probably never tried: hearty, meaty, intensely flavored pork ragu.

SERVES4 to 6 (Makes about 8 cups)

TIME3¼ hours

has video

WHY THIS RECIPE WORKS

A meaty, long-cooked ragu requires the right cut of meat, and we found that baby back ribs fit the bill, providing tender meat and lots of flavor and body from the bones. Browning the ribs first creates flavorful fond, and a base of onion, ...

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