Spicy pork and fennel ragu from Whitewater Cooks The Food We Love (page 132) by Shelley Adams

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pepperoncini peppers or cherry peppers for Calabrian peppers.

  • averythingcooks on March 13, 2025

    With 1 lb of 2" cubes pf pork shoulder to use, I scaled everything to 1/2 but used a little less fennel seed (2 tsp vs 1 tbsp) & used 3 different tomato "preps" from my freezer totalling 24 oz rather than 28. I was happy to find such a good use for my home grown/pickled pepperoncinis and we thought this sauce was delicious (& certainly worthy of the homemade pasta I prepared :) .

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