Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
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Comforting, aromatic slow-cooked pork shoulder makes for a rich, meaty pasta sauce. Here, it's seasoned with fennel seeds and thyme, garnished with Parmesan and a grating of lemon zest.
If you can't find pork shoulder, pork stew meat will work—just brown it before putting it in the slow cooker, in order to optimize its flavor.
You may also cook this in a 275-degree oven for 6 or 7 hours until the meat is fall-apart tender. Use a large Dutch oven and cover it for the duration, adding a bit of additional liquid as needed.
Note: The sauce may be made ahead and frozen or stored in the refrigerator up to two days in advance.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.