This will make 6-8 servings
2# ground pork
2 tsp. kosher salt, plus more for seasoning
3 Tbsp. olive oil, divided
3 cups fennel bulb, minced
3 cups onions, minced
1 clove garlic, minced
3 C. Dry white wine
4 C. chicken broth
1 (12oz) can diced San Marzano tomatoes
Fresh ground black pepper
1# penne pasta
Finely grated Parmesan cheese
Extra virgin olive oil
In a large bowl combine the pork and salt. Thoroughly mix together until pork is sticky. Cover and chill at least 2 hours. (Overnight is best)
Roll pork mixture into 16-18 meatballs. Heat 1 1/2 Tbsp. olive oil in a large heavy pot over medium high heat. Working in batches (adding oil between batches) cook meatballs until all sides are brown. Transfer meatballs to a paper towel lined plate, reserve.
Reduce heat under pot to medium, scatter fennel, onions, and garlic, mix. Return meatballs to pot and cook, stirring occasionally as needed to prevent scorching, until vegetables are translucent and juices have evaporated, about 25 minutes.
Add wine, using a wooden spoon scrape up the browned bits from the bottom of pot, bring to a simmer. Cook until wine has reduced by three-quarters, about 15 minutes. Add 4 cups broth and tomatoes. Return sauce to a simmer, cover pot with lid slightly ajar and stirring occasionally, until meatballs are very tender, about 2 1/2 hours.
Using a potato masher or fork, carefully break meatballs into small pieces. If sauce becomes too thick, add broth by the 1/2 capfuls until you get the desired consistency. Season ragú to taste with salt and pepper. Ragú can be made up to 3 days ahead of serving. Just let cool in pot, cover and keep chilled. Return ragú to a simmer before continuing.
Bring a large pot of generously salted water to a boil. Cook penne pasta, stirring occasionally, until al dente. Drain and transfer to the pot with the hot ragú. Stir until well incorporated.
Transfer pasta to a warm large wide bowl. Sprinkle with cheese and drizzle with olive oil. Serve and Enjoy!
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