Directions

1. 1

   In a large bowl, combine ground pork and 2 teaspoons kosher salt. Using your hands, mix thoroughly for about 3 minutes until the pork becomes sticky and well-combined. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

2. 2

   Form the chilled pork mixture into 16–18 large meatballs, each about ¼ cup in size. Heat 1½ tablespoons olive oil in a large heavy pot over medium-high heat. Working in two batches and adding the remaining 1½ tablespoons olive oil between batches, brown the meatballs on all sides, about 8 minutes per batch. Adjust heat as needed to prevent the browned bits on the bottom from burning—these will add flavor to your sauce. Transfer browned meatballs to a paper towel-lined plate to drain.

3. 3

   Reduce the heat to medium. Return the meatballs to the pot and scatter the minced fennel, onions, and garlic over them. Cook, stirring occasionally and scraping up any flavorful browned bits, until the vegetables become translucent and their released juices evaporate, about 25 minutes. A caramelized layer may form on the bottom of the pot—this is desirable and will contribute depth of flavor.

4. 4

   Pour in the white wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Bring the mixture to a simmer and cook until the wine has reduced by three-quarters, about 15 minutes. Add the 4 cups chicken broth and canned tomatoes with their juices. Return to a simmer, stirring to release any remaining browned bits. Partially cover the pot with the lid slightly ajar and simmer over medium-low heat, stirring occasionally, until the meatballs are very tender and break apart easily, approximately 2½ hours.

5. 5

   Using a potato masher or fork, break the meatballs into small pieces throughout the ragù. If the sauce is too thick, add additional broth by ½-cupful increments until you reach your desired consistency. Taste the ragù and season with additional salt and freshly ground black pepper as needed. Note: The ragù can be prepared up to 3 days ahead. Let it cool in the pot, then refrigerate covered. Reheat gently over medium-low heat before proceeding.

6. 6

   Bring a large pot of generously salted water to a rolling boil. Add the garganelli pasta and cook, stirring occasionally, until al dente according to package directions. Drain the pasta well and transfer it directly into the pot with the hot ragù. Stir until the pasta is well-coated and thoroughly combined with the sauce.

7. 7

   Transfer the pasta and ragù to a large, wide serving bowl. Sprinkle generously with finely grated Parmesan cheese and drizzle with extra-virgin olive oil. Serve immediately.