Cook The Book: Penne With Sunday Pork Ragu

• 1/2 cup extra virgin olive oil
• 3/4 pound pork spareribs
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped fennel bulb
• 1 tablespoon fennel seeds
• 1/2 teaspoon sea salt
• Freshly ground black pepper
• 1/2 cup dry white or red wine
• 1 3/4 cups chopped canned tomatoes
• 1 cup tomato juice
• 1 pound dried penne or spaghetti
• Freshly grated Parmigiano-Reggiano

1. Heat 2 tablespoons olive oil in a large terra-cotta or heavy-bottomed pot with a lid. Add the pork, and brown on all sides. Transfer pork to a plate; discard fat. Toss onions, carrots, celery, fennel bulb and seeds, salt, pepper, and remaining olive oil into the pot. Cook, covered, over low heat, stirring occasionally, until the vegetables are very soft without browning, about 30 minutes.
2. Add wine and cook, uncovered, until is almost completely reduced. Return pork to pot, and add the chopped tomatoes and tomato juice. Bring to a boil, cover, and cook for 45 minutes to an hour, or until the pork is falling-apart tender. Keep warm over low heat while you cook the pasta.
3. Bring a large pot of water to a boil. Generously salt the water, and drop in the penne. Cook, stirring often, until al dente. Drain the pasta, and transfer to a heated serving bowl. Add enough of the sauce to coat each morsel generously. Arrange spareribs around penne. Serve immediately with extra sauce and Parmigiano-Reggiano passed at the table.

extra virgin olive oil, pork spareribs, onions, carrots, celery, fennel bulb, fennel seeds, salt, freshly ground black pepper, dry white, tomatoes, tomato juice, penne

Taken from www.seriouseats.com/recipes/2007/04/penne-with-sunday-pork-ragu.html (may not work)