Cooks in: 40mins
Levels: Easy
Serves: 6
List of Ingredients
- 1 LB. of bucatini
- 1/2 LB. of pork shoulder
- 3/4 C. of vegetable broth
- 1/2 C. of red wine
- 2 OZ. of onion
- 1.5 OZ. of carrot
- 1 OZ. of celery
- Flour
- Grated Grana Padano cheese
- Wild fennel
- Rosemary
- Sage
- Parsley
- Extravirgin olive oil
- Salt
Method
1
Cut the pork into small cubes, roughly chop them, and then cook them over very high heat in a large sauteuse pan (a special pan with a flared and high top edge) with 3 tablespoons of oil, a sprig of rosemary, and a large bunch of sage.
2
Remove the herbs after 3-4 minutes and add the onion, carrot and celery, all diced. Mix well and cook everything together for another 5 minutes. Add 1 tablespoon of chopped wild fennel, the wine, 1 teaspoon of flour, and the broth. Add salt if needed and cook for 20 minutes.
3
Cook the pasta in salted boiling water, strain, place it back in the pot, and toss with the sauce. Serve with chopped parsley and grated Grana Padano cheese.