3 oz. tomato paste, 2 28 oz. cans San Marzano tomatoes, 3 sprigs thyme, 3 sprigs sage, 1/4 tsp toasted, ground fennel seed, Salt and pepper
Slow cook until the pork is tender, about three to four hours. Cook pasta al dente. Strain, add desired amount of pork ragu to noodles, and stir together to coat.
16 oz fresh pappardelle pasta (Keep scrolling to see how you can make it yourself!), 4 lbs. pork shoulder
Serve with Parmigiano-Reggiano and sprinkle with chopped basil.