Roast Pork Shoulder Ragù in Bianco with Pasta

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2 tablespoons (30ml) rendered pork fat from roast pork shoulder or extra-virgin olive oil (see note)

1 medium yellow onion (about 8 ounces; 225g), finely chopped

1 medium fennel bulb (about 10 ounces; 285g), cored and finely chopped, fronds reserved

1 celery stalk (about 2 ounces; 55g), finely chopped

Kosher salt and freshly ground black pepper

1 medium garlic clove (5g), minced

2 teaspoons (4g) finely chopped fresh rosemary leaves

½ cup (120ml) dry white wine

4 cups (1L) homemade pork or chicken stock, or store-bought low sodium chicken stock (see note)

1 pound (450g) roast pork shoulder, pulled into 2-inch long pieces (see note)

Reserved drippings from roast pork shoulder (optional)

1 pound (450g) homemade or store-bought fresh egg dough pasta such as pappardelle, tagliatelle, or maltagliati, or dried penne

3 tablespoons (42g) unsalted butter

2 tablespoons (30ml) fresh lemon juice from 1 lemon, plus 2 teaspoons finely grated zest

2 ounces (55g) grated Parmigiano-Reggiano or Pecorino Romano

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