Pennette with Pork Ragù

Cut the pork shoulder into large 3″ chunks and pat dry. Season with salt and pepper and dust with flour.

Heat 1/4 cup of olive oil in a large enameled cast iron skillet and brown the pork in batches over medium high heat. When all sides of the meat are nice and brown, transfer to a plate.

Add the remaining 1/4 cup of olive oil to the pan you browned the meat in and stir in the onion, garlic, coriander and fennel. Cook over low heat for about five minutes. Add 1 1/2 cups of red wine to the onion mixture and boil for about 5 minutes, until reduced to roughly 1/3 of cup. When the wine is reduced, add the tomatoes and cook over medium heat for another five minutes. Add the stock and rosemary and bring to a boil. Add the pork, cover partially and cook over low heat until very tender, about 2 hours, adding more wine or stock as needed.

When the meat falls apart when picked up with your tongs, break it up into the sauce.

In a large pot of boiling salted water, cook the pennette until al dente. Drain and return to the pot or a bowl. Add the ragù and toss until the pasta is coated. Serve with cheese and Italian parsley at the table.