Andy Ward & Jenny Rosenstrach's Pork Shoulder Ragu

food52.com

2 pounds to 2 ½ pound boneless pork shoulder roast (up to 2 ½ pounds), tied with twine if there are any loose pieces

1 small onion, chopped

1 garlic clove, minced

Salt and pepper

2 tablespoons olive oil

1 small pat butter

1 28-ounce can whole tomatoes, with juice

1 cup red wine

5 sprigs fresh thyme

5 sprigs fresh oregano

1 Small handful of fennel seeds

1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too)

1 pound Pappardelle

1 handful Freshly grated Parmesan

Directions at food52.com

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