Cook the Book: Penne with Sunday Pork Ragu

Book_on-top-of-spaghetti

Course Main Dishes

Ingredients in this Recipe

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

Recipe Preparation

See Full Recipe at Serious Eats

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