Pork Ragu

Name: Pork Ragu
Yield: Serves 4 to 6 (Makes about 8 cups)
Ingredients: 4 1/2 pounds, baby back ribs (about 2 racks), trimmed and each rack cut into fourths; 2 teaspoons ground, fennel; 1/2 teaspoon, kosher salt, plus extra for boiling and seasoning meat; 3 tablespoons, olive oil; 1 large, onion, chopped fine; 1 large, fennel bulb, stalks discarded, bulb halved, cored, and chopped fine; 2 large, carrots, peeled and chopped fine; 1/4 cup, minced fresh sage; 1 1/2 teaspoons, minced fresh rosemary; 1 cup, dry red wine; 2 tablespoons, dry red wine additionally; 1 (28-ounce) can, whole peeled tomatoes, drained and crushed coarse; 3 cups, chicken broth; 1 , garlic head, outer papery skins removed and top fourth of head cut off and discarded; 1 pound, tagliatelle; , Grated Parmesan cheese (optional)

Main Courses
Pork

By Matthew Card ･ Appears in Cook's Country April/May 2014, Cook's Country TV

Introducing the best pasta sauce you’ve probably never tried: hearty, meaty, intensely flavored pork ragu.

SERVES 4 to 6 (Makes about 8 cups)

TIME 3¼ hours

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