Has anyone tried to reverse engineer the Slow Simmered Pork shoulder Ragu dish at Red Bird in Waltham. I had it the other nght and it was outstanding but I couldn't figure out how it was seasoned. The menu was no help (sweet sausage, san marzano tomatoes, and parmigiana). There was a taste in that dish I couldn't quite decipher, maybe roasted fennel. If anyone has tried this and has any clues, don't be bashful.