Categories: Pasta

Ingredients

• 1 tbsp. olive oil
• 1 1/2 lb. boneless country-style pork ribs
• 1 tsp kosher salt, divided
• 2 cups vertically sliced white onion
• 1 medium fennel bulb, cored and thinly vertically sliced
• 8 garlic cloves, crushed
• 28 oz. can whole peeled San Marzano tomatoes, undrained
• 3 oregano sprigs
• 2 bay leaves
• 1/2 tsp crushed red pepper
• 1 lb. uncooked pappardelle
• 2 oz. pecorino Romano cheese, finely grated
• Fresh oregano leaves, for garnish

Directions

1. Preheat oven to 325.

2. Heat olive oil in a Dutch oven over medium-high. Sprinkle pork with 1/2 tsp salt. Add pork to pan; cook until well browned all over, about 8 minutes. Remove pork from pan.

3. Add onion, fennel, and garlic to pan; cook, stirring occasionally, 5 minutes. Add tomatoes and their juices; break tomatoes up with the back of a spoon or your hands. Stir in oregano sprigs, bay leaves, red pepper, and remaining 1/2 tsp salt. Nestle pork into tomato mixture. Cover and bake at 325 until pork is very tender, about 1 hour and 30 minutes. Carefully remove pork from Dutch oven. Shred pork using 2 forks; stir shredded pork into tomato mixture. Discard bay leaves and oregano sprigs.

4. Cook pasta as directed. Drain; reserve 1 cup cooking liquid. Add pasta to Dutch oven; toss gently to coat, adding reserved cooking liquid as necessary to reach desired consistency. Sprinkle with cheese and oregano leaves.

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