Slow-Simmered Sicilian Pork and Fennel Ragu with Maltagliati

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A hearty, slow-cooked ragu featuring tender Sicilian pork and aromatic fennel, served over rustic maltagliati pasta for a satisfying meal. This italian-inspired pasta ready in about 140 minutes pairs medium, thinly sliced fennel bulb, olive oil, small, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch cubes Sicilian pork shoulder
• 1 medium, thinly sliced fennel bulb
• 3 tbsp olive oil
• 1 small, finely chopped yellow onion
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 3, minced garlic cloves
• 14 oz can crushed tomatoes
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 tsp, plus more to taste salt
• 1/2 tsp, freshly ground black pepper
• 12 oz maltagliati pasta
• 2 tbsp, chopped fresh parsley
• 1/2 cup grated, for serving Parmesan cheese

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb Sicilian pork shoulder cubes and brown on all sides, about 6-8 minutes, until the edges have a deep caramel color. Remove and set aside.
2. Step 2: In the same pot, add 1 medium thinly sliced fennel bulb, 1 finely chopped small yellow onion, 1 finely diced medium carrot, and 1 finely diced celery stalk. Sauté over medium heat for 6-7 minutes until vegetables soften and start to caramelize.
3. Step 3: Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant but not browned.
4. Step 4: Pour in 1/2 cup dry white wine to deglaze the pot, scraping up browned bits with a wooden spoon, and cook until the wine reduces by half, about 3 minutes.
5. Step 5: Return the browned pork to the pot and add 14 oz crushed tomatoes, 1 cup chicken broth, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Stir well.
6. Step 6: Bring the mixture to a gentle simmer, cover partially, and reduce heat to low. Cook for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the sauce thickens.
7. Step 7: Meanwhile, bring a large pot of salted water to a rolling boil. Add 12 oz maltagliati pasta and cook according to package instructions until al dente, about 7-8 minutes. Drain, reserving 1/2 cup pasta water.
8. Step 8: Add the cooked pasta to the ragu and toss gently, adding reserved pasta water 2 tbsp at a time if needed to loosen the sauce.
9. Step 9: Stir in 2 tbsp chopped fresh parsley.
10. Step 10: Serve immediately, topped with 1/2 cup grated Parmesan cheese.