Pork Ragout With Pappardelle - cooking recipe

Ingredients

2 None pork rib eye steaks, 2 inches thick (about 1 2/3 lbs)
2 tbsp all-purpose flour
1 tbsp olive oil
2 tbsp butter, chopped
1 None medium leek, sliced
3 cloves garlic, sliced
1 bulb fennel, about 7 oz, sliced thinly, reserving fennel tops
1/2 cup white wine
1/2 cup reduced sodium chicken stock
1 lb pappardelle pasta
2 tsp balsamic vinegar
3 oz green olives

Preparation

Preheat oven to 325\u00b0F. Toss pork lightly in flour seasoned with salt and pepper. Shake away excess flour. Heat oil and butter in an oven safe frying pan and cook pork until browned all over.
Add leek, garlic and fennel to the pan and cook, stirring, over medium heat until softened. Add wine and bring to a boil. Reduce heat and simmer, uncovered, until wine is almost evaporated. Add stock and bring to a boil.
Cover the pan, transfer to the oven and bake for 2 hours or until pork is tender, turning halfway. Cool slightly and tear the pork into small pieces.
Meanwhile, cook pasta in a large pan of boiling, salted water until just tender; drain. Return to pan.
Reheat the pork and sauce, stirring in balsamic vinegar and olives. Add pork and sauce to pasta, tossing gently to combine. Divide among serving bowls, sprinkle with reserved fennel tops and serve.