A Delicious Sunday Pork Ragu

Name: Sunday Supper Pork Ragu
Yield: 6
Cuisine: italian
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

A Delicious Sunday Pork Ragu

PORK SHOULDER
KOSHER SALT
PEPPER

VEGETABLE OIL

CARROT
KOSHER SALT
PEPPER

SPANISH ONION

GARLIC

SAUSAGE

WHITE WINE

TOMATO PASTE

THYME
OREGANO

CRUSHED TOMATOES

BROWN SUGAR

SALT & PEPPER

3 HOURS

SIMMER

PARMESAN CHEESE RIND
BAY LEAVES

GARLIC

BUTTER

PARSLEY

PAPPARDELLE

A Delicious Sunday Pork Ragu

PORK SHOULDERKOSHER SALTPEPPER

VEGETABLE OIL

CARROTKOSHER SALTPEPPER

SPANISH ONION

GARLIC

SAUSAGE

WHITE WINE

TOMATO PASTE

THYMEOREGANO

CRUSHED TOMATOES

BROWN SUGAR

SALT & PEPPER

3 HOURS

SIMMER

PARMESAN CHEESE RINDBAY LEAVES

GARLIC

BUTTER

PARSLEY

PAPPARDELLE

PORK SHOULDER
KOSHER SALT
PEPPER

CARROT
KOSHER SALT
PEPPER

THYME
OREGANO

PARMESAN CHEESE RIND
BAY LEAVES