Popular
Latest From the Show
Meat Sauce with Pork and Fennel
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 3 tablespoons EVOO Extra Virgin Olive Oil
- 1/4 pound pancetta, finely chopped
- 1 1/4 pounds ground pork shoulder
- 1 bulb fennel, trimmed and finely chopped
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 4 large cloves garlic, finely chopped
- 1 small chili pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes
- 2 tablespoons fresh thyme, finely chopped
- A small handful sage leaves, very thinly sliced
- Salt and pepper
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 2 cups chicken stock
- 1 1/2 cups passata or 1 15-ounce can crushed or pured tomatoes
- 1 pound egg tagliatelle or spaghetti
- 2 tablespoons butter
- A handful grated Parmigiano-Reggiano cheese
Yield
Serves: 4
Preparation
Heat a Dutch oven or saucepot with EVOO over medium-high heat. Add pancetta and render 2 minutes; add pork and lightly brown and crumble. Add the fennel, onions, carrot, garlic, chili, herbs, salt and pepper; partially cover and cook 10 minutes, stirring occasionally. Stir in tomato paste, cook 1 minute then add wine and reduce 2 minutes. Add stock and cover, simmer 30 minutes. Add tomatoes and simmer, partially covered for 20-30 minutes more at a low bubble, stirring occasionally.
Bring a pot of water to a boil for the pasta. Salt water and cook pasta to al dente, removing 1/2 cup starchy cooking water just before draining. Drain pasta and add back to the warm pot but not over heat. Toss pasta with butter to melt, add starchy water and half the sauce; toss with some cheese. Serve in shallow bowls topped with more meat sauce and cheese.