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