Pork Ragu with Lemon and Fennel

Hello and welcome to Djalali Cooks! Today’s recipe may look familiar to you, I used a version of this white ragu with fennel as the base for My Take on The San Giorgio Pizza. Today, we are making Pork Ragu with Lemon and Fennel tossed with Pappardelle pasta. I came across this recipe by accident really, as I was researching the San Giorgio Pizza. I knew at the time I wanted to make this again with smoked pork and pasta. so that’s what we have today. Let’s get to it!

White Ragu

A white ragu is a meat sauce with a cream base, rather than a tomato base. The original recipe by America’s Test Kitchen calls for browning pancetta for the base, but since I am using flavorful smoked pork in this recipe, I decided to omit the pancetta.

I have a small to medium-sized fennel bulb that I have diced, along with half a white onion. 1/2 cup of cream, 1/4 cup of lemon juice and zest and a few garlic cloves, minced. We also have some fresh thyme and grated Pecorino Romano.

Start by heating a 1 tablespoon of olive oil in a large skillet or braiser over medium-high heat. Add the onions and the fennel and sauté until the onions and fennel soften a bit, about 5 minutes. Season with two pinches of Kosher salt. Then add the garlic and the thyme leaves. Sauté just until fragrant, about 30 seconds.

Then, pour in the cream and 1.5 cups of water. Stir and bring to a simmer, reduce heat to medium and let simmer for about 3-5 minutes. Then add the pulled pork. Stir the pork into the cream mixture. Reduce the heat to low and let simmer stirring occasionally. Taste the mixture and add more Kosher salt if needed. Meanwhile, get a pot of water boiling for the Pappardelle pasta.

Once you have water going, add the lemon juice and zest to the pork and cream mixture. Stir well to combine and leave on low heat while the pasta cooks. Taste the sauce again and adjust seasoning as needed. I have extra thin Pappardelle which only takes 2 minutes to get just shy of al dente. After boiling in salted water for two minutes, I used tongs to transfer the pasta to the pork and cream mixture. We want to save that pasta water, so if you drain the pasta in a colander, be sure to reserve two cups of the pasta water.

Add about 1 cup of grated Pecorino Romano to the pasta and ragu. Then pour about 1/2 cup of the hot pasta water over the cheese and the pasta and stir everything together. Keep adding as much pasta water as needed to keep everything creamy and smooth. Once everything is incorporated, coated in ragu and the cheese is fully melted, it’s ready to serve.

Use tongs to serve in a wide, shallow bowl.

Finishing Touches

Top with more grated Pecorino Romano and fennel fronds.

Pork Ragu with Lemon and Fennel

This dish is exceptional! The smoked pork really brings so much flavor to this pasta party, but a roasted or braised pork shoulder would also be wonderful. Don’t skip the lemon juice and zest, the lemon is not only flavorful on its own, but the brightness of the acid really brings out the flavor of the pork.

Thank you all so much for joining me today. Until Wednesday, take care and be well, xo Kelly

Print Recipe

Pork Ragu with Lemon and Fennel

(1 votes, average: 5.00 out of 5)

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Dinner, Main Course – Italian/American

By Adapted from America's Test Kitchen – Serves: 2-4

Prep Time: 10 Minutes – Cooking Time: 15 minutes – Total Time: 25 Minutes

Creamy ragu is lightened up with fennel and lemon; smoked pulled pork brings a deep, rich flavor that is right at home in this Pappardelle pasta dish.

Ingredients

• 1 tbsp. Olive Oil
• 1 small to medium-sized Fennel Bulb, diced
• 1/2 large White Onion, diced
• 3-5 Garlic Cloves, minced or pressed
• 2 tsp. Fresh Thyme Leaves, minced
• Kosher Salt to taste
• 1/2 cup Heavy Cream
• 1.5 cups Water
• 3-4 cups Pulled Pork Shoulder (smoked, braised or roasted)
• 1/4 cup Fresh Lemon Juice
• Zest of 2 Lemons
• 8 oz. Pappardelle Pasta (extra thin or regular)
• 1 cup Grated Pecorino Romano, plus more for garnish
• Fennel Fronds or chopped Parsley for garnish

Instructions

1

Heat 1 tablespoon of olive oil in a large skillet or braiser over medium-high heat. Add the onions and the fennel and sauté until the onions and fennel soften a bit, about 5 minutes. Season with two pinches of Kosher salt. Then add the garlic and the thyme leaves. Sauté just until fragrant, about 30 seconds.

2

Pour in the cream and 1.5 cups of water. Stir and bring to a simmer, reduce heat to medium and let simmer for about 3-5 minutes. Then add the pulled pork. Stir the pork into the cream mixture. Reduce the heat to low and let simmer stirring occasionally. Taste the mixture and add more Kosher salt if needed.

3

Meanwhile, get a pot of water boiling for the Pappardelle pasta.

4

Add the lemon juice and zest to the pork and cream mixture. Stir well to combine and leave on low heat while the pasta cooks. Taste the sauce again and adjust seasoning as needed.

5

Cook the pasta to just shy of al dente. Use tongs to transfer the pasta to the cream and pork mixture. (if you drain the pasta in a colander, reserve 2 cups of the pasta water).

6

Add the grated Pecorino Romano to the pasta and cream sauce.

7

Then pour about 1/2 cup of the hot pasta water over the cheese and the pasta and stir everything together.

8

Keep adding as much pasta water as needed to keep everything creamy and smooth.

9

Once everything is incorporated, coated in ragu and the cheese is fully melted, remove from heat and serve.

10

Top each serving with more grated Pecorino Romano and fennel fronds or parsley.

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