New York Times

One-Pot Braised Pork Ragù

This vegetable-heavy baked ragù is a great way to stretch one pound of meat into a hearty pasta sauce. There’s only about 15 minutes of active work; the oven does the rest. Pork shoulder (also known as picnic shoulder) is a relatively inexpensive cut of pork that takes well to braising, which yields super flavorful and tender meat. Cubing it into small pieces helps it soften faster, while a little heavy cream helps tenderize the meat as it cooks. The versatile ragù can be served over pasta or polenta, and leftovers easily turn into craveable sandwiches the next day. The recipe is easily doubled and freezes extremely well, if you’d like to cook once and eat twice.