 |
Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 4 |
|
I found this recipe in Woman's Day. 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:
1. In a slow cooker, combine the tomatoes, garlic, carrots, onion, wine, oregano, salt, and pepper.
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. 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.
4. Serve the pork over the pasta and sprinkle with the Parmesan.
5. 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.
|
|