Pork Ragout (Slow-Cooker)

Serves 4

This dish freezes well, up to 3 months. Obviously, you can make it ahead.

2 14 oz cans whole tomatoes

4 cloves garlic, finely chopped

2 medium carrots, cut in ¼ inch pieces

1 large onion, chopped

1 cup dry white wine

2 tsp. Dried oregano

Kosher salt and freshly ground black pepper to taste

2 ½ pound pork shoulder, trimmed and quartered

12 oz. Wide egg noodles

½ cup fresh Italian parsley, chopped

¼ cup grated Parmigiana Reggiano or Pecorino Romano cheese

In a 5 to 6 quart slow-cooker, combine tomatoes, garlic, carrots, onion. Wine oregano and 1/3 tsp. Each salt and pepper.
Add the pork to the slow cooker and cook, covered, until the pork is cooked through and easily pulls apart, about 6 to 8 hours on low or 4 to 5 hours on high.
Before serving, correct the seasoning.
Cook the pasta according to package directions. Using a fork, break the pork into smaller pieces, ten stir it into its cooking liquid.
Fold in the parsley.
Serve the pork over the pasta and sprinkle with the cheese.

Source: Woman's Day, November, 2011

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