Directions

1. 1

   Heat the extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the pork spareribs and brown them on all sides, approximately 8-10 minutes total, stirring occasionally. Remove the browned ribs and set aside.

2. 2

   In the same pot with the rendered fat, add the finely chopped onion, carrot, celery, and fennel bulb. Cook, stirring frequently, for about 5 minutes until the vegetables begin to soften and release their aromas.

3. 3

   Stir in the fennel seeds and cook for an additional 1 minute to toast them lightly and enhance their flavor.

4. 4

   Return the browned pork spareribs to the pot. Season with sea salt and freshly ground black pepper to taste.

5. 5

   Pour in the dry wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce by half, approximately 3-4 minutes.

6. 6

   Add the chopped canned tomatoes and tomato juice, stirring well to combine all ingredients.

7. 7

   Reduce the heat to low and simmer, partially covered, for approximately 2 to 2.5 hours, stirring occasionally. The ragù is ready when the pork is very tender and breaks apart easily, and the sauce has thickened and deepened in flavor. The internal temperature of the pork should reach 160F minimum.

8. 8

   While the ragù simmers, bring a large pot of salted water to a boil. Add the dried penne and cook according to package directions until al dente. Drain the pasta, reserving 1 cup of pasta water.

9. 9

   If the ragù seems too thick at the end of cooking, stir in some of the reserved pasta water a little at a time until you reach the desired consistency.

10. 10

    Divide the cooked penne among serving bowls or plates. Ladle the pork ragù generously over the pasta and top each serving with freshly grated Parmigiano-Reggiano cheese.