INGREDIENTS
2 1/2 lb
Pork shoulder
2
Carrots, medium
1/2 cup
Flat-leaf parsley, fresh
4 cloves
Garlic
1
Onion, large
2 tsp
Oregano, dried
1 can
Tomatoes, whole
12 oz
Pappardelle or other wide noodle
1
Kosher salt and pepper
1/4 cup
Parmesan, grated
1/2 cup
White wine, dry