Pork Ragu with Pappardelle
Ragù is most often made with beef, but here tender pork shoulder creates a luscious and delicious sauce to toss with pasta. Use fresh pappardelle if you can find it, but if you can’t, dried pappardelle, spaghetti, or linguine will work just fine. This ragù gets better the longer it sits, so if you have the time, consider making it a day ahead. Serve with Grilled Romaine with Lemon and Parmesan and a hearty Italian red wine, like Barolo.