This Sunday sauce yields twice what you'll need, but it freezes beautifully; bank the extra and cash it in on another night.
Ingredients
4 Servings
Step 1
Preheat oven to 425°F. Toss tomatoes, grated garlic, and 1 tablespoon oil on a rimmed baking sheet. Arrange tomatoes, skin side down, in a single layer; season with salt and pepper. Roast until browned around the edges, about 25 minutes. Set aside.
Step 2
Reduce oven temperature to 350°F. Toast hazelnuts on another baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool; coarsely chop.
Step 3
Reduce oven temperature to 275°F. Season pork with salt and pepper. Heat remaining 2 tablespoons oil in a large ovenproof pot over medium-high. Cook pork in batches, turning occasionally, until brown, 8–10 minutes; transfer to a platter.
Step 4
Add shallots and whole garlic cloves to same pot and cook, stirring occasionally, until browned, about 5 minutes. Add wine, scraping up any browned bits; bring to a boil and cook until wine is reduced slightly, about 5 minutes. Return pork to pot and add milk, broth, and reserved tomatoes. Bring to a boil. Tie oregano and thyme sprigs together with kitchen twine; add to pot. Cover and transfer to oven. Braise meat until very tender, 2–2 1/2 hours.
Step 5
Remove from oven; discard herbs and use a potato masher or pair of forks to shred pork and mash vegetables into medium-size pieces. Gradually add butter and grated cheese, stirring as you go to fully incorporate into sugo.
Step 6
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, transfer to a platter, and toss with half of sugo. Serve topped with hazelnuts, chopped oregano and thyme, and more Grana Padano.
Do Ahead
Step 7
Sugo can be made 1 week ahead. Let cool; cover and chill, or divide in half and freeze up to 3 months.
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Reviews (4)
Back to TopI really wanted to like this but found it so disappointing. I did read the other reviews first, so at least I knew it needed to be cooked down a bit. I simmered the sauce and pork on the stove for an hour and then baked it for 1 1/2 hours. I should have reduced it even more to concentrate the flavors. It was better after sitting for a day or two, but it needed astringency (I added some vinegar) and next time I would double the amount of tomatoes. We all agreed in my house that the flavor was bland.
Anonymous
Maryland
11/17/2015
Delicious, beautiful... and way too much effort for the outcome as written. Add a step of simmering until you're happy with the consistency of what's around the pork & veg or it will all be sitting soup. Wish I had done that before adding the butter and cheese!
liziziz
Brooklyn, NY
9/17/2015
I almost tinkered with this recipe four times and I'm so glad I didn't. I almost added more tomatoes but stopped myself. It's not that kind of sauce. Then I tasted it before adding the butter, and again before adding the cheese and thought it was really good as is. But both additions brought more depth and layers of flavor. Finally, I almost left the hazelnuts off, thinking how could this sauce get any better? But they added a great contrasting crunch. All it needed was a sprinkle of chopped parsley after plating. In short, don't mess with the recipe. This sugo is nicely balanced and gets better with a few days in the fridge. Using excellent pork is key. Buy from a local butcher or farm, not tasteless factory-farmed meat from the grocery store. We served the sugo with pasta twice, and a third time over polenta. This recipe is going in the rotation for big holiday parties.
hhburger
Bainbridge Island, WA
9/3/2015
I am reluctantly giving this recipe a 3. The flavor was good, but should have been better given the effort. My husband liked more than me, but I think there are better ragu-type recipes. I also think the ratio of liquid to meat was off and perhaps 2x the meat would have worked better.
delooper
Durham, NC
9/3/2015
