Recipes Included On This Page Pork Ragu (Slow Cooker) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Pork Ragu (Slow Cooker) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 ounces canned 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 Kosher salt 1/2 teaspoon black pepper 2 1/2 pounds pork shoulder -- trimmed and quartered 12 ounces wide noodles 1/2 cup fresh flat-leaf parsley -- chopped 1/4 cup grated Parmesan In a 5-6 quart slow cooker add first 8 ingredients. Add pork, cook covered until the pork is cooked through and easily pulls apart. About 6-8 hours low or 4-5 hours high. About 20 minutes before serving, cook the pasta. Break meat apart into smaller pieces and stir it back into the cooking liquid. Fold in parsley. Serve pork over pasta and sprinkle on Parmesan. Notes: Other pork cuts should work in this too. Make ahead: Freeze the ragu for up to 3 months. Thaw in the refrigerator overnight. Reheat in a large saucepan, covered, over medium heat, about 10 minutes (if it starts to dry out, add 1/4 to 1/2 cup water or chicken broth. Contributed to the FareShare Gazette by Art; 2 December 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 558 Calories; 39g Fat (65.3% calories from fat); 38g Protein; 8g Carbohydrate; 2g Dietary Fiber; 151mg Cholesterol; 393mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 4 1/2 Fat.

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