Ingredients
2 tablespoons extra-virgin olive oil
2 1/2 pounds boneless pork shoulder
Coarse salt and freshly ground pepper
1 large onion, finely chopped
3 garlic cloves, minced
1 celery stalk, finely chopped
3/4 teaspoon fennel seeds
1/2 cup dry red wine
1 can (28 ounces) crushed tomatoes
Cooked polenta, for serving
Finely grated Parmigiano-Reggiano, for serving