Lunch: Pappardelle With Pork Sugo And Hazelnuts

Recipe by The Rossi, Columbus, OH This Sunday sauce yields twice what you'll need, but it freezes beautifully; bank the extra and cash it in on another night.

This recipe includes fertility superfoods such as:

Nuts

Health and fertility benefits of Pappardelle With Pork Sugo And Hazelnuts

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

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
1/2 cup blanched hazelnuts
2 pound 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
1/2 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

Instructions

Preheat oven to 425 °F. Toss tomatoes, grated garlic, and 1 tablespoon oil on a rimmed baking sheet. Arrange tomatoes, skin side down, in a single layer; season with salt and pepper. Roast until browned around the edges, about 25 minutes. Set aside.
Reduce oven temperature to 350 °F. Toast hazelnuts on another baking sheet, tossing once, until golden brown, 10 –12 minutes. Let cool; coarsely chop.
Reduce oven temperature to 275 °F. Season pork with salt and pepper. Heat remaining 2 tablespoons oil in a large ovenproof pot over medium-high. Cook pork in batches, turning occasionally, until brown, 8 –10 minutes; transfer to a platter.
Add shallots and whole garlic cloves to same pot and cook, stirring occasionally, until browned, about 5 minutes. Add wine, scraping up any browned bits; bring to a boil and cook until wine is reduced slightly, about 5 minutes. Return pork to pot and add milk, broth, and reserved tomatoes. Bring to a boil. Tie oregano and thyme sprigs together with kitchen twine; add to pot. Cover and transfer to oven. Braise meat until very tender, 2 –2 1/2 hours.
Remove from oven; discard herbs and use a potato masher or pair of forks to shred pork and mash vegetables into medium-size pieces. Gradually add butter and grated cheese, stirring as you go to fully incorporate into sugo.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, transfer to a platter, and toss with half of sugo. Serve topped with hazelnuts, chopped oregano and thyme, and more Grana Padano.

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