Name: Sunday Ragu
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
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

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