Gemelli With Slow-cooked Pork Shoulder Ragù - Appetito

Ingredients

• 1 × quantity Semolina dough or 1 lb. store-bought gemelli pasta
• 2 lb 10 oz /1.2 kg pork shoulder, trimmed of fat and cut into large chunks
• salt and freshly cracked black pepper, to season
• ⅓ cup /2 ½ fl. oz /80 ml extra-virgin olive oil
• 1 fennel bulb, sliced
• 3 –4 wild boar bocconcini sausages, diced or sliced (alternatively, use 9 oz/250 g other salami)
• 1 carrot, finely diced
• 1 onion, finely diced
• ½ garlic bulb, minced
• 1 tablespoon fresh thyme leaves
• 1 rosemary sprig
• 1/2 teaspoon teaspoon dried chilli flakes
• 14 oz /400g tinned crushed tomatoes
• 27 fl oz. /800 ml passata (puréed tomatoes)
• 1 teaspoon sugar
• pinch salt
• 1 cup /8½ fl. oz./250 ml red wine
• 2 bay leaves
• 1 teaspoon fennel seeds, dry roasted and coarsely ground
• 1 tablespoon black pepper, coarsely ground
• pinch ground cayenne pepper