The Best Pork, Fennel & Lemon Ragu with Pappardelle Recipe

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Introduction:`
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Introduction:

Craving a pasta dish that’s both comforting and bursting with fresh, vibrant flavors? This Pork, Fennel, and Lemon Ragu with Pappardelle is your answer! It’s surprisingly easy to make, naturally delicious, and guaranteed to impress family and friends. The combination of savory pork, aromatic fennel, and zesty lemon creates a symphony of tastes that will leave you wanting more.

Why You’ll Love It

• The flavor combination is simply divine! The sweetness of the fennel perfectly complements the richness of the pork, while the lemon zest adds a bright, fresh note. Naturally, it’s a winning combination.
• It’s surprisingly simple to make. Don’t let the fancy name fool you; this ragu comes together with everyday ingredients and straightforward steps.
• Pappardelle is the ideal pasta shape for this sauce. Its wide, flat surface beautifully catches every morsel of the flavorful ragu.
• It’s a fantastic meal for a cozy night in or a special occasion. This dish feels elegant enough for entertaining but is still comforting enough for a weeknight dinner.
• You can easily customize it to your liking. Feel free to experiment with different herbs, spices, or vegetables to create your unique version of this ragu. The flavors naturally play well together, so it’s hard to mess up!
• It tastes even better the next day! The flavors meld together beautifully as it sits, making it perfect for meal prepping.

What Makes This Recipe Unique?

What sets this Pork, Fennel, and Lemon Ragu apart is the harmonious balance of flavors. Instead of relying on heavy cream or excessive amounts of tomato, we’re highlighting the natural sweetness of the fennel and the brightness of the lemon. The fennel is cooked low and slow until it becomes incredibly tender and sweet. The lemon zest adds a touch of acidity that cuts through the richness of the pork, creating a vibrant and refreshing sauce. Also, instead of ground pork, we’re using pork shoulder, which is naturally more flavorful and creates a wonderfully tender ragu.

Ingredient List

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 1 large fennel bulb, thinly sliced (reserve fronds for garnish) – Fennel adds a subtle anise flavor that is essential to the dish’s flavor profile.
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup chicken broth
• Zest and juice of 1 lemon – The lemon zest adds a burst of brightness and acidity.
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1 pound pappardelle pasta
• 2 tablespoons olive oil
• Grated Parmesan cheese, for serving
• Fresh parsley, chopped, for serving (optional)

Step-by-Step Instructions

1. In a large Dutch oven or pot, heat olive oil over medium-high heat. Season pork shoulder cubes with salt and pepper. Brown the pork in batches, being careful not to overcrowd the pot. Remove the pork from the pot and set aside.
2. Add the chopped onion and sliced fennel to the pot. Cook over medium heat, stirring occasionally, until the onion is translucent and the fennel is softened, about 8-10 minutes. If the pot becomes too dry, naturally add a tablespoon or two of olive oil.
3. Add the minced garlic, dried oregano, and red pepper flakes (if using) to the pot. Cook for another minute, until fragrant.
4. Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly, about 2-3 minutes.
5. Return the browned pork to the pot. Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until the pork is very tender and easily shreds with a fork. The longer it simmers, the naturally better the flavor will develop.
6. Remove the pot from the heat. Shred the pork directly in the pot using two forks. Stir in the lemon zest and lemon juice. Taste and adjust seasoning with salt and pepper as needed.
7. While the ragu is simmering, cook the pappardelle pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
8. Add the drained pasta to the pot with the ragu. Toss to combine, adding a little pasta water if needed to create a saucy consistency.
9. Serve immediately, garnished with grated Parmesan cheese and fresh parsley (optional). Sprinkle with the reserved fennel fronds.

Optional Toppings/Variations

While this ragu is naturally fantastic on its own, here are a few optional toppings and variations to enhance the flavor and texture:

• Toasted Breadcrumbs: Add a crunchy topping with toasted breadcrumbs seasoned with garlic, herbs, and Parmesan cheese.
• Ricotta Cheese: A dollop of creamy ricotta cheese adds a luxurious touch.
• Pecorino Romano Cheese: For a sharper, saltier cheese option.
• Fresh Basil: Instead of parsley, use fresh basil for a different herbal note.

Expert Tips

• Don’t skip browning the pork. This step adds a layer of flavor that’s naturally essential to the ragu.
• Cook the fennel low and slow. This allows it to caramelize and develop its natural sweetness.
• Use good quality crushed tomatoes. The quality of the tomatoes will directly impact the flavor of the sauce.
• Don’t be afraid to adjust the seasoning. Taste the ragu throughout the cooking process and adjust the salt, pepper, and lemon juice to your liking.
• Reserve pasta water! This starchy water helps to create a creamy, emulsified sauce.
• Shred the pork directly in the pot for ease and less mess.
• Let the ragu simmer for as long as possible to allow the flavors to meld together. It only naturally gets better with time.

Frequently Asked Questions (FAQs)

• Can I use ground pork instead of pork shoulder? While pork shoulder is naturally recommended for its rich flavor and tender texture, you can use ground pork as a substitute. Brown it thoroughly before adding the other ingredients. You may need to reduce the simmering time.
• Can I make this ragu ahead of time? Absolutely! This ragu is even better the next day. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
• Can I freeze this ragu? Yes, you can freeze it for up to 2 months. Thaw it overnight in the refrigerator before reheating.
• Can I use a different type of pasta? While pappardelle is the naturally ideal choice, you can use other wide, flat pasta shapes like tagliatelle or fettuccine.
• Can I add other vegetables? Certainly! Carrots, celery, and mushrooms would all be delicious additions. Sauté them along with the onion and fennel. Naturally, adjust your cooking time accordingly.

Variations and Customization Options

Here are some ways to personalize this Pork, Fennel, and Lemon Ragu:

• Spicy Ragu: Increase the amount of red pepper flakes for a spicier kick.
• Herbaceous Ragu: Add fresh rosemary or thyme along with the oregano.
• Vegetable-Packed Ragu: Include chopped carrots, celery, and mushrooms for added nutrients and flavor. Sauté them with the onion and fennel.
• Creamy Ragu: Stir in a splash of heavy cream or mascarpone cheese at the end for a richer, creamier sauce. Note that this variation will naturally alter the flavor profile slightly.
• Tomato-Free Ragu: Omit the crushed tomatoes and increase the amount of chicken broth for a lighter, more brothy ragu.

Serving Suggestions

This Pork, Fennel, and Lemon Ragu is naturally delicious served over pappardelle pasta. For a complete meal, consider serving it with a simple green salad and crusty bread. A glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc, pairs perfectly with the flavors of the dish. You can also serve the ragu over creamy polenta for a gluten-free option, and the naturally rich flavors complement each other well.

Conclusion

This Pork, Fennel, and Lemon Ragu with Pappardelle is a naturally flavorful and satisfying dish that’s perfect for any occasion. It’s easy to make, customizable, and guaranteed to impress. So gather your ingredients, put on some music, and get ready to enjoy a truly memorable meal. Don’t forget to share photos of your culinary creation!

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