Braised Pork & Fennel Ragu with Papardelle – Sabato

Ingredients

• 1 Tbsp extra virgin olive oil (EVO)
• 1.2kg boneless pork shoulder, trimmed and cut into 4 pieces
• Salt
• and freshly ground black pepper
• 1 fennel bulb, finely chopped
• 1 onion, finely chopped
• 2 Tbsp rosemary leaves, roughly chopped
• 2 Tbsp Forvm Chardonnay vinegar
• 2 cups chicken stock
• 2 cups milk
• 400g Rustichella egg pappardelle
• Parmigiano Reggiano, grated to serve