Mortadella Bolognese with Pistachio Gremolata

Ingredients

• Bolognese
• 1 pound boneless pork shoulder, cut into 2-inch pieces
• 1 pound mortadella (unsliced), cut into 2-inch pieces
• 1 teaspoon whole black peppercorns
• 1 teaspoon fennel seeds
• 1 whole star anise
• 3 fresh basil leaves
• 1 large sprig fresh oregano
• 1 large sprig fresh marjoram (or a total of 2 oregano sprigs)
• 1 large sprig fresh thyme
• 1 dried bay leaf
• ½ cup extra-virgin olive oil
• 4 celery stalks, very finely chopped
• 4 garlic cloves, very finely chopped
• 1½ large yellow onions, very finely chopped
• 1 medium shallot, very finely chopped
• 1 large carrot, very finely chopped
• 1 cup dry red wine
• ½ cup red wine vinegar
• 2 tablespoons fish sauce
• Two 28-ounce cans crushed tomatoes
• 2 cups heavy cream
• 2 cups whole milk
• ½ cup finely grated parmigiano-reggiano cheese
• Kosher salt (for boiling pasta)
• 1 pound conchiglie (shell-shaped pasta)
• Gremolata
• ½ cup pistachios
• ½ cup extra-virgin olive oil
• ½ bunch flat-leaf parsley leaves, finely chopped
• Zest and juice of 2 lemons
• 1 teaspoon kosher salt

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