Pennette with Pork Ragu

• 4 pounds Boneless Pork Shoulder
• Salt And Pepper, to taste
• Flour, For Dusting
• 1/2 cups Olive Oil, Divided
• 1 whole Medium Sweet Onion, Diced
• 5 cloves Garlic, Minced
• 1- 1/2 teaspoon Coriander Seeds, Ground
• 1- 1/2 Tablespoon Fennel Seeds, Ground
• 1- 1/2 cup Red Wine
• 56 ounces, weight Canned Whole Tomatoes, Drained And Roughly Chopped
• 4 cups Chicken Stock
• 1 Tablespoon Rosemary, Coarsely Chopped
• 2 pounds Pennette
• 1/2 cups Parmesan, Grated
• 1/2 cups Italian Parsley, Chopped

1. Cut the pork shoulder into large 3 chunks and pat dry.
2. Season with salt and pepper and dust with flour.
3. Heat 1/4 cup of olive oil in a large enameled cast iron skillet and brown the pork in batches over medium high heat.
4. When all sides of the meat are nice and brown, transfer to a plate.
5. Add the remaining 1/4 cup of olive oil to the pan you browned the meat in and stir in the onion, garlic, coriander and fennel.
6. Cook over low heat for about five minutes.
7. Add 1 1/2 cups of red wine to the onion mixture and boil for about 5 minutes, until reduced to roughly 1/3 of cup.
8. When the wine is reduced, add the tomatoes and cook over medium heat for another five minutes.
9. Add the stock and rosemary and bring to a boil.
10. Add the pork, cover partially and cook over low heat until very tender, about 2 hours, adding more wine or stock as needed.
11. When the meat falls apart when picked up with your tongs, break it up into the sauce.
12. In a large pot of boiling salted water, cook the pennette until al dente.
13. Drain and return to the pot or a bowl.
14. Add the ragu and toss until the pasta is coated.
15. Serve with cheese and Italian parsley at the table.

pork shoulder, salt, flour, olive oil, sweet onion, garlic, coriander seeds, fennel seeds, red wine, tomatoes, chicken, rosemary, pennette, parmesan, italian parsley

Taken from tastykitchen.com/recipes/main-courses/pennette-with-pork-ragu/ (may not work)