Pork Ragu | Louisiana Kitchen & Culture

Ingredients

• 2 (2¼- to 2½-pound) racks baby back ribs, trimmed and each rack cut into fourths
• 2 teaspoons ground fennel
• 4½ teaspoons kosher salt, plus salt for cooking pasta
• 1 teaspoon pepper
• 3 tablespoons extra-virgin olive oil
• 1 large onion, chopped fine
• 1 large fennel bulb, stalks discarded, bulb halved, cored, and chopped fine
• 2 large carrots, peeled and chopped fine
• ¼ cup minced fresh sage, divided
• ½ teaspoons minced fresh rosemary
• 1 cup plus 2 tablespoons dry red wine, divided
• 1 (28-ounce) can whole peeled tomatoes, drained and crushed
• 3 cups chicken broth
• 1 garlic head, outer papery skins removed and top fourth of head cut off and discarded
• 1 pound pappardelle or tagliatelle
• Grated Parmesan cheese