INGREDIENTS

• 2 pounds boneless pork shoulder, cut into 2-inch cubes
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bulb fennel, cored and thinly sliced
• 1 teaspoon fennel seeds
• 2 teaspoons chopped fresh sage
• 2 cloves garlic, minced
• 1 cup red wine
• 1 (28-ounce) can crushed tomatoes
• 2 cups chicken stock
• 12 ounces fresh pappardelle
• Parmesan cheese, for garnish

HOW TO MAKE IT

1. Choose the Browning setting on the STAUB Multicooker. Set the browning time to 30 minutes. Sprinkle the pork shoulder with salt and pepper.
2. Cover and preheat the pan then add the oil and cook the pork in 2 batches, browning on all sides, 6 to 8 minutes. Transfer pork to a bowl. Carefully remove all but 2 tablespoons fat from the pan, if necessary. Add the onion, carrots, celery, fennel, and a big pinch of salt and pepper. Cook for 4 to 6 minutes, until softened. Add the fennel seeds, sage, and garlic and cook for 30 seconds.
3. Select the Braise setting on the Multicooker. Set the braising time to 30 minutes. Cover to preheat and, when ready, uncover and add the wine, tomatoes, and chicken stock and bring to a simmer. Return the pork to the pan, cover and cook for 30 minutes.
4. Give the ragu a stir and choose the Slow Cook Low setting and cook for 3 hours.
5. Just before serving, uncover, choose the Braise setting and cook for another 20 minutes, or until the sauce is thickened. (Multicooker will be in Preheat mode)
6. Meanwhile, bring a large pot of water to a boil, salt it, and cook the pappardelle according to the package instructions for al dente. Drain.
7. Remove the pork from the braising liquid and shred it with two forks. Return the pork to the pan, taste, and add more salt and pepper if needed. Toss the pasta with the pork ragù and serve immediately, topped with cheese.