| No images? Click here  Roasted Pork Shoulder Ragù in Bianco With Pasta This pork shoulder ragù "in bianco" (a white meat sauce, made without any tomato product) is the result of our current quarantine conditions, combining the "component cooking" approach to meal planning and the need for getting creative with leftovers, with a dash of restaurant nostalgia. Leftover pork is gently braised into a tender ragù with a fennel-onion soffritto, white wine, and chicken stock. It's finished with butter for a glossy sheen and a boost of richness, which is then balanced with lemon juice and zest for bright acidity, and savory grated cheese. Pair it with fresh egg dough pastas like pappardelle, tagliatelle, or maltagliati, but you can use dried penne as well. After all, this dish is about using up leftovers, not giving yourself a new big cooking project to tackle. More pasta recipes 
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