Pappardelle With Pork Sugo And Hazelnuts

• 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

1. Preheat oven to 425u0b0F. 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.
2. Reduce oven temperature to 350u0b0F. Toast hazelnuts on another baking sheet, tossing once, until golden brown, 10-12 minutes. Let cool; coarsely chop.
3. Reduce oven temperature to 275u0b0F. 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.
4. 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.
5. 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.
6. 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.
7. Sugo can be made 1 week ahead. Let cool; cover and chill, or divide in half and freeze up to 3 months.

tomatoes, garlic, vegetable oil, kosher salt, blanched hazelnuts, pork shoulder, shallots, red wine, milk, chicken broth, oregano, thyme, butter, padano cheese

Taken from www.epicurious.com/recipes/food/views/pappardelle-with-pork-sugo-and-hazelnuts-56389966 (may not work)