Pork, fennel, and lemon ragu

description:

A rich sauce that's brightened with lemon juice and zest. This dish makes two meals.

ingredients:

4 slices bacon, chopped

1 large onion, chopped fine
1 large fennel blub, stalks discarded, bulb halved, cored, and chipped fine

4 garlic cloves, minced
1.5 tsp table salt
2 tsp minced fresh thyme
1 tsp pepper

1/3 cup heavy cream
1.5 tsp grated lemon zest

1/4 cup lemon juice
12 oz dry pasta
2 oz parmesan

instructions:

1) Add bacon to the red dutch oven (cold) and add 2/3 cup water. Set to medium heat, stirring occasionally, until water has evaporated and dark fond forms on the bottom of the pot.

2) Set oven to 350°.

3) Add onion and fennel bulb and cook, stirring occasionally, until vegetables soften and start to brown.

4) Stir in garlic, salt, thyme, and pepper and cook until fragrant.

5) Stir in cream and 2 cups water, scraping up any browned bits. Add pork and bring to boil over high heat. Cover, transfer to oven, and cook until pork is tender, about 90 minutes.

6) Transfer pork to large plate and let cool for 15 minutes. Cover pot so fond will steam and soften.

7) Using spatula, scrape browned bits from sides of pot and stir into sauce.

8) Using 2 forks, shred pork into bite-size pieces, discarding any large pieces of fat or connective tissue. Return pork and any juices to Dutch oven. Cover and keep warm.

<< This dish makes two meals. At this point, move half the pork sauce into a container and save for another meal. Remember to half the lemon and parmesan below. >>

9) Stir in half the lemon zest and juice. Cover the pork sauce till the pasta is ready.

10) Cook 8oz pasta.

11) Add pasta to the warm sauce, add 1/3 cup pasta water, and 1 oz parmesan

source:

America's Test Kitchen