Pork, Fennel, and Lemon Ragu with Pappardelle
Why This Recipe Works
Our white ragu skips tomatoes in favor of bright lemon and rich cream. We ensured plenty of savoriness by creating fond twice. We first browned finely chopped pancetta, onion, and fennel in a Dutch oven and then added water and a touch of cream to create a braising liquid. A pork shoulder, which we halved crosswise to make cooking faster and shredding easier, simmered in this liquid in the oven, where a second fond formed on the sides of the pot. After scraping this second fond into the sauce, we brightened its flavor with plenty of lemon juice before adding the pasta.