Pork Ragu with Ciabatta and Ricotta Salata

Ingredients

• 3 tablespoons olive oil (divided)
• 2 pounds pork shoulder (cut into 4-inch pieces)
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• 1 yellow onion (chopped)
• ¼ teaspoon fennel seeds
• 3 cloves garlic (minced)
• ½ cup chopped fresh basil
• ¼ cup chopped fresh mint
• 1 tablespoon chopped fresh sage
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh marjoram
• 2 cups dry red wine
• 1 28- ounce can crushed Italian plum tomatoes
• 6 cups vegetable broth
• 1 loaf ciabatta bread (thickly sliced)
• Grated ricotta salata (to garnis)