Ingredients

• 500 g bucatini
• 250 g pork shoulder pulp
• 200 g vegetable broth
• 125 g red wine
• 60 g onion
• 40 g carrot
• 20 g celery
• flour
• grated Parmesan
• fennel
• rosemary
• sage
• parsley
• extra virgin olive oil
• salt

For the recipe for bucatini with pork and fennel ragout, cut the pork into cubes, chop it coarsely and then sauté it over a very high heat in a large sauteuse (pan with a high and flared edge) with 2-3 tablespoons of oil, a sprig of rosemary and a large sprig of sage.

After 3-4 'remove the herbs and add the onion, carrot and celery cut into small cubes to the meat. Mix well and cook everything together for another 5 '. Add 15 g of chopped fennel, wine, 5 g of flour and broth; add salt, if necessary, and cook for 20 '.

Boil the bucatini in plenty of salted water, drain, put them back in the pot and season with the ragù. Serve with chopped parsley and parmesan.