Name: Pappardelle with Pork Sugo and Hazelnuts
Yield: 4 Servings
Ingredients: 5 large plum tomatoes, quartered; 7 garlic cloves, 1 finely grated, 6 left whole; 3 tablespoons vegetable oil, divided; Kosher salt, freshly ground pepper; ½ cup blanched hazelnuts; 2 pounds boneless pork shoulder (Boston butt), fat trimmed, cut into 8 pieces; 4 large shallots, quartered; 2 cups red wine; 2 cups whole milk; 1 cup low-sodium chicken broth; 5 sprigs oregano, plus 1 tablespoon finely chopped; 5 sprigs thyme, plus 1 tablespoon finely chopped; ½ cup (1 stick) chilled unsalted butter, cut into pieces; 4 ounces Grana Padano cheese, finely grated, plus shaved for serving; 1 pound fresh or dried pappardelle

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Alex Lau

This Sunday sauce yields twice what you’ll need, but it freezes beautifully; bank the extra and cash it in on another night.

Recipe notes