Sunday, January 6, 2013

Pasta with Slow-cooker Pork Ragu






(from Real Simple Jan 2013)

Ingredients:
1 large carrot, chopped
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
Kosher salt
Black pepper
1 14.5-oz can diced tomatoes (undrained)
1 1/2 lbs boneless pork shoulder or butt, trimmed and cut in half
3/4 lb fettuccine
parmesan

Instructions:
1. In a crockpot (ideal size: 4-6 quarts), combine carrot, onion, garlic, tomato paste, thyme, oregano, 3/4 tsp salt, and 1/4 tsp pepper. Add tomatoes. add pork and turn to coat.

2. Cover and cook until pork is very tender, on low for 7-8 hrs or high for 5-6 hrs.

3. 20 minutes before serving, cook fettuccine, drain, and return to pot. Meanwhile, using 2 forks, shred pork and mix with rest of liquid in the crockpot. Toss the past with the ragu and sprinkle with parmesan cheese.

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