By Vicki-Ann Hughes

Leftover Roast Pork Shoulder Makes a Restaurant-Worthy Ragù

Ingredients

0 servings

30mlrendered pork fat

from roast pork shoulder, or extra-virgin olive oil

225gyellow onion

medium, finely chopped

285gfennel bulb

medium, cored and finely chopped, fronds reserved

55gcelery stalk

finely chopped

kosher salt

freshly ground black pepper

5ggarlic clove

medium, minced

4gfresh rosemary leaves

finely chopped

½ cupdry white wine

4 cupspork stock

homemade, or chicken, or store-bought low sodium chicken stock

1 poundroast pork shoulder

pulled into 2-inch long pieces

drippings

reserved, from roast pork shoulder, optional

1 poundfresh egg dough pasta

homemade or store-bought, such as pappardelle, tagliatelle, or maltagliati, or dried penne

42gunsalted butter

30mlfresh lemon juice

from 1 lemon, plus 2 teaspoons finely grated zest

55ggrated Parmigiano-Reggiano

or Pecorino Romano

Instructions