Cook's Country Pork Ragu

Name: Cook's Country Pork Ragu
Ingredients: 2 (2 1/4 to 2 1/2-lb) racks baby back ribs, trimmed and rack cut into fourths; 2 teaspoons ground fennel; Kosher salt; Pepper; 3 tablespoons olive oil; 1 large onion, finely chopped; 1 large fennel bulb, stalks discarded bulb, halved, cored and finely chopped; 2 large carrots, peeled and finely chopped; 1/4 cup minced fresh sage; 1 1/2 teaspoons minced fresh rosemary; 1 cup dry red wine, PLUS; 2 tablespoons dry red wine; 1 (28-oz) can whole peeled tomatoes, drained and coarsely crushed; 3 cups chicken broth; 1 head garlic, outer papery skins removed and top fourth of head cut off and discarded; 1 pound pappardelle or tagliatelle; Grated Parmesan cheese

Cook's Country Pork Ragu was pinched from <a href="http://www.copymethat.com/r/V1841LA/cooks-country-pork-ragu/" target="_blank">www.copymethat.com.</a>

INGREDIENTS

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2 (2 1/4 to 2 1/2-lb) racks baby back ribs, trimmed and rack cut into fourths

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2 teaspoons ground fennel

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Kosher salt

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Pepper

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3 tablespoons olive oil

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1 large onion, finely chopped

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1 large fennel bulb, stalks discarded bulb, halved, cored and finely chopped

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2 large carrots, peeled and finely chopped

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1/4 cup minced fresh sage

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1 1/2 teaspoons minced fresh rosemary

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1 cup dry red wine, PLUS

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2 tablespoons dry red wine

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1 (28-oz) can whole peeled tomatoes, drained and coarsely crushed

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3 cups chicken broth

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1 head garlic, outer papery skins removed and top fourth of head cut off and discarded

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1 pound pappardelle or tagliatelle

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Grated Parmesan cheese

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