Pork Ragu

12 ingredients
9 steps

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
  • 12 cup dry white wine
  • 2 teaspoons dried oregano
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 2 12 lbs pork shoulder, trimmed and quartered
  • 12 ounces pappardelle pasta or 12 ounces other wide noodles
  • 12 cup fresh flat-leaf parsley, chopped
  • 14 cup grated parmesan cheese (1 oz)

Directions

  1. 1
    In a slow cooker, combine the tomatoes, garlic, carrots, onion, wine, oregano, salt, and pepper.
  2. 2
    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,.
  3. 3
    Twenty minutes before serving, cook the pasta according to package directions.
  4. 4
    Using a fork, break the meat into smaller pieces, then stir into its cooking liquid; fold in the parsley.
  5. 5
    Serve the pork over the pasta and sprinkle with the Parmesan.
  6. 6
    NOTE: The ragu may be frozen for up to 3 months.
  7. 7
    Thaw in the refrigerator overnight.
  8. 8
    Reheat in a large saucepan, covered, over medium heat about 10 minutes.
  9. 9
    Add 1/4 to 1/2 C water if it starts to dry out.

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