Pork Ragu with Pappardelle

• In a dutch oven or large skillet over medium high heat, cook pancetta until fat has rendered and crisp. Use a slotted spoon to remove pancetta, leaving fat in pan.
• Add ground pork to hot pan and cook, breaking up into small pieces, until no longer pink. Add onions, celery, and fennel and cook, stirring occasionally, until vegetables have softened. Add garlic, bay leaf, rosemary, and crushed red pepper if using and cook until fragrant. Season with salt and pepper. ​
• Add wine and cook, scraping the bottom of the pan to incorporate any brown bits, until reduced by half. Add stock, parmesan rind, and cooked pancetta. Bring to a boil and reduce heat to a simmer, stirring occasionally, until liquid has reduced and thickened, about 45 minutes to an hour. ​
• After sauce has cooked, remove bay leaf and parmesan rind. Remove from heat and stir in heavy cream and parmesan cheese and season with salt and pepper to taste.
• Cook pappardelle according to package instructions. Add to pot with sauce and stir until pasta is well coated. Portion and finish with additional parmesan cheese if desired. Garnish with fennel fronds if desired.

NOTE:

• Ground pork can be substituted by half or entirely with mild OR spicy Italian sausage.​