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

  1. In a 5 to 6 quart slow-cooker, combine tomatoes, garlic, carrots, onion. Wine oregano and 1/3 tsp. Each salt and pepper.
  2. 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.
  3. Before serving, correct the seasoning.
  4. Cook the pasta according to package directions. Using a fork, break the pork into smaller pieces, ten stir it into its cooking liquid.
  5. Fold in the parsley.
  6. Serve the pork over the pasta and sprinkle with the cheese.

Source: Woman's Day, November, 2011

Copyright © 2001-2012 by The Still Waters Group

Created with the Personal Edition of HelpNDoc: Easily create EBooks