Garganelli with Fennel and Pork Shoulder Ragù

Name: Garganelli with Fennel and Pork Shoulder Ragù
Ingredients: 2 lb lb. ground pork, preferably from shoulder; 2 teaspoon tsp. kosher salt plus more for seasoning; 3 tablespoon Tbsp. olive oil, divided; 3 cups cups minced fennel bulb; 3 cups cups minced onions; 1 clove garlic clove, minced; 3 cups cups dry white wine (from one 750-ml bottle); 4 cups cups (or more) low-sodium chicken broth; 1 12-oz. can diced tomatoes; Freshly ground black pepper; 1 lb lb. garganelli or penne; Finely grated Parmesan; Extra-virgin olive oil