Burnt Toast

On this episode of Burnt Toast we're featuring an episode of one of our other podcasts, Play Me a Recipe, in which podcast producer, Harry Sultan, invites you into his kitchen - albeit, originally for another podcast - while he cooks through Jenny Rosentrach's and Andy Ward's Pork Shoulder Ragu, and you'll be right alongside him, every step of the way.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 62 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces1 small onion, chopped1 garlic clove, mincedSalt and pepper2 tablespoons olive oil1 small pat butter1 28-ounce can whole tomatoes, with juice1 cup red wine5 sprigs fresh thyme5 sprigs fresh oregano1 Small handful of fennel seeds1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too)1 pound Pappardelle1 handful Freshly grated Parmesan