Milk-Braised Fennel & Pork White Ragu with Parpadelle. You can’t beat this delicious warming pasta.
1 tbsp olive oil
1.2kg boneless pork shoulder, trimmed and cut into 4 pieces
1 fennel bulb, finely chopped
1 onion, finely chopped
2 tbsp rosemary leaves, plus extra to serve
2 tbsp white wine vinegar
2 cups chicken stock
2 cups milk
400g parpadelle pasta
Grated parmesan, to serve
Chilli flakes, to serve
Preheat the oven to 220°C (200°C fan forced).
Heat the olive oil in a large, heavy-based ovenproof saucepan. Season the pork with sea salt and pepper. Working in batches, cook the pork pieces for 2-3 minutes on each side, or until browned. Remove from the pan, set aside for later.
Add the fennel, onion and rosemary to the pan and cook for 4-5 minutes, or until golden. Add the vinegar, stock and milk and bring to the boil. Return the pork pieces to the pan and cover with a lid.
Cook in the oven for 1 hour 30 minutes – 1 hour 45 minutes, until the pork is tender. Allow to cool slightly before shredding the pork with 2 forks.
Cook the pasta in salted boiling water according to packet instructions, until al dente. Drain. Toss the pasta with the ragu sauce and serve topped with parmesan, chilli flakes and extra rosemary.
Using milk to cook the pork helps to tenderise the meat, and results in a lovely creamy sauce. If you’re short on time, the ragu can be cooked a day in advance.