Sunday Ragu | Command Cooking

Ingredients

• ***For the ragu:***
• 2 tablespoons vegetable oil, divided
• 1 (2 1/2-pound) pork shoulder, boneless, cut into 3-inch chunks
• 1 tablespoon plus 1 teaspoon kosher salt, divided, plus more, to taste
• 2 teaspoons black pepper, divided, plus more, to taste
• 1/2 pound sweet Italian sausage, casings removed
• 1 large Spanish or yellow onion, sliced
• 1 large carrot, peeled and finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup white wine
• 2 teaspoons light brown sugar
• 2 (28-ounce) cans crushed tomatoes
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh oregano leaves, chopped
• 1 (2-inch-wide) piece parmesan cheese rind
• 2 bay leaves
• ***For the herb-butter pasta:***
• 4 tablespoons unsalted butter
• 3 cloves garlic, grated
• 1 tablespoon parsley leaves, chopped
• 1 (16-ounce) package linguine or pappardelle, cooked and warm
• parmesan cheese, to taste, grated or shredded, for topping