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Garganelli with Fennel and Pork Shoulder Ragu

Garganelli with Fennel and Pork Shoulder Ragu Recipe

  • 2 pounds ground pork, preferably from shoulder
  • 2 teaspoons kosher salt plus more for seasoning
  • 3 tablespoons olive oil, divided
  • 3 cups minced fennel bulb
  • 3 cups minced onions
  • 1 garlic clove, minced
  • 3 cups dry white wine (from one 750-mililiter bottle)
  • 4 cups (or more) low-sodium chicken broth
  • 1 12-ounce can diced tomatoes
  • Freshly ground black pepper
  • 1 pound garganelli or penne
  • Finely grated Parmesan
  • Extra-virgin olive oil
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