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Category: Pork
Prep Time: Cook Time: Total Time:
3 3/4 lb. boneless pork shoulder roast, quartered
Kosher salt and freshly ground pepper, to taste
1 cup all-purpose flour
3 Tbs. olive oil
3/4 cup diced pancetta
1 yellow onion, diced
3 carrots, peeled and cut into 3/4-inch dice
3 fennel bulbs, cut into slices 1/2 inch thick
1 Tbs. minced garlic
1 3/4 lb. cremini mushrooms, quartered
1 can (28 oz.) diced tomatoes, drained
3 Tbs. mushroom demi-glace
3 Tbs. tomato paste
1 cup red wine
1 cup chicken broth
3/4 lb. pappardelle, cooked al dente
Chopped fresh flat-leaf parsley for garnish
Directions:
Season the pork with salt and pepper. Dredge the pork in the flour, shaking off the excess. In the stovetop-safe insert of a slow cooker over medium-high heat, warm 2 Tbs. of the olive oil. Working in batches, brown the pork on all sides, about 8 minutes per batch. Transfer the pork to a platter.
Reduce the heat to medium, add the pancetta to the insert and cook, stirring occasionally, until browned, 3 to 5 minutes. Add the onion, carrots and fennel and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Transfer to a bowl.
Increase the heat to medium-high and warm the remaining 1 Tbs. olive oil. Add the mushrooms and cook, stirring occasionally, until browned, about 15 minutes. Transfer to a bowl. Add the tomatoes, demi-glace, tomato paste, wine and broth to the insert and bring to a simmer. Add the pork, pancetta mixture and mushrooms and transfer the insert to the slow-cooker base. Cover and cook on high according to the manufacturer’s instructions until the pork is very tender, about 5 hours.
Fold the pasta into the ragu and sprinkle with the parsley. Divide the pasta and sauce among individual bowls and serve immediately. Serves 6 to 8.
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Pork Ragu
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Category: Pork
Prep Time: Cook Time: Total Time:
3 3/4 lb. boneless pork shoulder roast, quartered
Kosher salt and freshly ground pepper, to taste
1 cup all-purpose flour
3 Tbs. olive oil
3/4 cup diced pancetta
1 yellow onion, diced
3 carrots, peeled and cut into 3/4-inch dice
3 fennel bulbs, cut into slices 1/2 inch thick
1 Tbs. minced garlic
1 3/4 lb. cremini mushrooms, quartered
1 can (28 oz.) diced tomatoes, drained
3 Tbs. mushroom demi-glace
3 Tbs. tomato paste
1 cup red wine
1 cup chicken broth
3/4 lb. pappardelle, cooked al dente
Chopped fresh flat-leaf parsley for garnish
Directions:
Season the pork with salt and pepper. Dredge the pork in the flour, shaking off the excess. In the stovetop-safe insert of a slow cooker over medium-high heat, warm 2 Tbs. of the olive oil. Working in batches, brown the pork on all sides, about 8 minutes per batch. Transfer the pork to a platter.
Reduce the heat to medium, add the pancetta to the insert and cook, stirring occasionally, until browned, 3 to 5 minutes. Add the onion, carrots and fennel and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Transfer to a bowl.
Increase the heat to medium-high and warm the remaining 1 Tbs. olive oil. Add the mushrooms and cook, stirring occasionally, until browned, about 15 minutes. Transfer to a bowl. Add the tomatoes, demi-glace, tomato paste, wine and broth to the insert and bring to a simmer. Add the pork, pancetta mixture and mushrooms and transfer the insert to the slow-cooker base. Cover and cook on high according to the manufacturer’s instructions until the pork is very tender, about 5 hours.
Fold the pasta into the ragu and sprinkle with the parsley. Divide the pasta and sauce among individual bowls and serve immediately. Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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