Pork Ragu
- Ready In:
- 8hrs 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 (28 ounce) can whole tomatoes, drained
- 4 garlic cloves, finely chopped
- 2 medium carrots, cut into 1/4-inch pieces
- 1 large onion, chopped
- 1⁄2 cup dry white wine
- 2 teaspoons dried oregano
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 1⁄2 lbs pork shoulder, trimmed and quartered
- 12 ounces pappardelle pasta or 12 ounces other wide noodles
- 1⁄2 cup fresh flat-leaf parsley, chopped
- 1⁄4 cup grated parmesan cheese (1 oz)
directions
- In a slow cooker, combine the tomatoes, garlic, carrots, onion, wine, oregano, salt, and pepper.
- Add the pork and cook, covered, until the pork is cooked through and easily pulls apart, 6 to 8 hours on low or 4 to 5 hours on high,.
- Twenty minutes before serving, cook the pasta according to package directions. Using a fork, break the meat into smaller pieces, then stir into its cooking liquid; fold in the parsley.
- Serve the pork over the pasta and sprinkle with the Parmesan.
- NOTE: The ragu may be frozen for up to 3 months. Thaw in the refrigerator overnight. Reheat in a large saucepan, covered, over medium heat about 10 minutes. Add 1/4 to 1/2 C water if it starts to dry out.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>