This incredible pasta combines two of my favorite things: pappardelle pasta and a slow-cooked Sunday sauce.  A sauce falls into this category when it involves slowly braising meat for a few hours, either in a low temperature oven or over a low heat on the stove.  Thing short ribs, brisket, oxtails or like in this dish, shredded pork.    Courtesy of Bon Appetit magazine, this Sunday sauce combines slow cooked pork shoulder, roasted tomatoes, garlic, fresh herbs, red wine and milk. (Yes, I said milk.)  A common ingredient in pork dishes in northern Italy, the combination of the red wine, a bit of stock and the milk makes for a rich yet smooth sauce that the pork cooks in for about two hours.  The sauce is finished off with grated cheese both for an extra richness and a salty flavor profile, a sprinkling of more fresh herbs and crunchy, buttery hazelnuts.  A northern Italian comfort dish that you should try any day of the week, maybe this Sunday.

(To view this recipe, click on the following link: http://www.bonappetit.com/recipe/pappardelle-with-pork-sugo-hazelnuts)

Tagged: Bon Appetit, Boston Butt, braised pork, fresh herbs, garlic, hazelnuts, Italy, milk, northern Italy, pappardelle, pasta, pork, pork shoulder, pork sugo, red wine, sauce, stock, sugo, tomatoes