Roast Pork Shoulder Ragù in Bianco With Pasta Recipe
Ingredients (15)
- 2 tablespoons (30ml) rendered pork fat from roast pork shoulder or extra-virgin olive oil (see note)
- 1 medium yellow onion (about 8 ounces; 225g), finely chopped
- 1 medium fennel bulb (about 10 ounces; 285g), cored and finely chopped, fronds reserved
- 1 celery stalk (about 2 ounces; 55g), finely chopped
- Kosher salt and freshly ground black pepper
- 1 medium garlic clove (5g), minced
- 2 teaspoons (4g) finely chopped fresh rosemary leaves
- 1/2 cup (120ml) dry white wine
- 4 cups (1L) homemade pork or chicken stock, or store-bought low sodium chicken stock (see note)
- 1 pound (450g) roast pork shoulder, pulled into 2-inch long pieces (see note)
- Reserved drippings from roast pork shoulder (optional)
- 1 pound (450g) homemade or store-bought fresh egg dough pasta such as pappardelle, tagliatelle, or maltagliati, or dried penne
- 3 tablespoons (42g) unsalted butter
- 2 tablespoons (30ml) fresh lemon juice from 1 lemon, plus 2 teaspoons finely grated zest
- 2 ounces (55g) grated Parmigiano-Reggiano or Pecorino Romano
Directions
Learn how to make this recipe at Serious Eats
Ingredients (7)
- 2 oz. Johnnie Walker Black Label
- 0.75 oz. Fresh Lemon Juice
- 0.5 oz. Honey 2:1
- 1 dash of Salt
- Ice
- 1 Lemon Twist Garnish
- <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>