Sunday Supper Pork Ragu

Name: Sunday Supper Pork Ragu
Prep time: 45 min
Cook time: 3 h
Yield: 6
Ingredients: 2 tablespoons vegetable oil, divided; 1 (2 1/2-pound) boneless pork shoulder, cut into 3-inch chunks; 1 tablespoon, plus one teaspoon, kosher salt; 2 teaspoons freshly ground black pepper; 1/2 pound sweet Italian sausage, casings removed; 1 large Spanish onion, sliced; 1 large carrot, peeled and finely chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 cup pinot grigio or any good white wine; 2 teaspoons light brown sugar; 2 (28-ounce) cans crushed tomatoes; 1 tablespoon fresh thyme leaves; 1 tablespoon fresh oregano leaves; 1 Parmesan cheese rind; 2 bay leaves; 1 pound pappardelle or linguine pasta, cooked; 4 tablespoons unsalted butter; 3 cloves garlic, grated; 1 tablespoon chopped parsley leaves; Parmesan cheese, for topping

Make Sunday night supper extra special with this rich, meaty pork ragu.

Ingredients

Sunday Supper Pork Ragu

2 tablespoons vegetable oil, divided
1 (2 1/2-pound) boneless pork shoulder, cut into 3-inch chunks
1 tablespoon, plus one teaspoon, kosher salt
2 teaspoons freshly ground black pepper
1/2 pound sweet Italian sausage, casings removed
1 large Spanish onion, sliced
1 large carrot, peeled and finely chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 cup pinot grigio or any good white wine
2 teaspoons light brown sugar
2 (28-ounce) cans crushed tomatoes
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves
1 Parmesan cheese rind
2 bay leaves

Garlic Butter Pasta

1 pound pappardelle or linguine pasta, cooked
4 tablespoons unsalted butter
3 cloves garlic, grated
1 tablespoon chopped parsley leaves
Parmesan cheese, for topping

Steps

Preheat a large Dutch oven or heavy-bottomed stock pot coated with 1 tablespoon of vegetable oil over medium-high heat.
In a large bowl, season the pork pieces with 1 tablespoon of kosher salt and 1 teaspoon black pepper.

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