Pork Ragu

1 kg pork sirloin

1 large onion

150 g fatty pancetta

1 T chopped garlic

2 T fennel seeds

1 T Sugar

1 T Oregano

1 bay leaf

3/4 t red pepper

1 cup red wine

700 g tomatoes

1 1/2 cup stock

250 g cheese rinds

2 T tomato paste

Chop the pancetta into small pieces, brown in over a moderate flame

Chop onion add to pancetta

After a minute add garlic

Grind fennel and add to pan

When all is sauteed well, remove to a bowl.

Grind pork.

Brown the pork well adding olive oil to the pan. Do in three batches, make sure it crumbles well.

Return everything to the pan, deglaze with the wine, simmer wine until somewhat reduced.

Add tomatoes, stock, sugar, oregano, bay, red pepper and any other spices that seem lively.

Add cheese rinds.

Simmer slowly for several hours.

Remove cheese rinds

Add tomato past to get desired thickness.

Largely derived from recipe for Calabrese Pork Ragù with Fennel.