Chuck Steak Slow Cooker Ragu

slow cooker pork ragu

Con Poulos/Woman's Day

No need to head to your corner Italian restaurant with this recipe in your aresnal—it's classic comfort all the way. You can use fettuccine or rigatoni, but why be so basic? Thick and broad, pappardelle delivers an unbeatable chew.

Cal/Serv: 650

Yields: 4

Prep Time: 0 hours 20 mins

Total Time: 8 hours 20 mins

1 can whole tomatoes

4 clove garlic

2 medium carrots

1 large onion

1/2 c. dry white wine

2 tsp. dried oregano

Kosher salt and pepper

2 1/2 lb. pork shoulder

12 oz. pappardelle or other wide noodle

1/2 c. fresh flat-leaf parsley

1/4 c. grated Parmesan (1 oz)

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In a 5- to 6-qt slow cooker, combine the tomatoes, garlic, carrots, onion, wine, oregano, and 1/2 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, 6 to 8 hours on low or 4 to 5 hours on high.
Twenty minutes before serving, cook the pasta according to package directions. Using a fork, break the meat into smaller pieces, then stir it into its cooking liquid; fold in the parsley. Serve the pork over the pasta and sprinkle with the Parmesan.

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