Name: Garganelli with Fennel and Pork Shoulder Ragù
Yield: 6 to 8 Servings
Ingredients: 2 lb lb. ground pork, preferably from shoulder; 2 teaspoon tsp. kosher salt plus more for seasoning; 3 tablespoon Tbsp. olive oil, divided; 3 cups cups minced fennel bulb; 3 cups cups minced onions; 1 clove garlic clove, minced; 3 cups cups dry white wine (from one 750-ml bottle); 4 cups cups (or more) low-sodium chicken broth; 1 12-oz. can diced tomatoes; Freshly ground black pepper; 1 lb lb. garganelli or penne; Finely grated Parmesan; Extra-virgin olive oil

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Make a big batch of this ragù on Sunday, serve it with pasta and a big green salad that night, then send the family off with leftovers for lunch the next day.

Recipe notes