Recipe: Slow Cooker Pork Ragu

Serves 8.

Note: This recipe makes enough for 4 pounds of pasta. Let any remaining sauce cool, transfer into a container and freeze for up to 2 months. From Meredith Deeds.

• 2 lb. boneless pork butt, trimmed and cut into 2-in. pieces

• 3/4 tsp. salt

• 1/2 tsp. freshly ground black pepper

• 1/3 c. tomato paste

• 3 oz. chopped pancetta

• 4 garlic cloves, chopped

• 1 carrot, chopped

• 2 bay leaves

• 2 sprigs fresh rosemary

• 2 sprigs fresh thyme

• 16 oz. uncooked short pasta (penne, cavatelli, fusilli, etc.)

• Grated Parmesan cheese

• Chopped Italian parsley

Directions

Season the pork with the salt and pepper. Place in a 4-quart slow cooker. Add the tomato paste, pancetta, onion, garlic, carrot, bay leaves, rosemary and thyme. Either pulse the tomatoes in a blender (they should still be slightly chunky) or chop them up before adding to the slow cooker with their juice. Stir to combine. Cook for 4 to 5 hours on the high heat setting or 8 to 10 on the low heat setting, until the pork is completely tender and shreds easily.

Cook pasta according to package directions, reserve 1/2 cup of cooking liquid and drain. If the ragu sauce seems too watery, add it to the pot while the pasta is draining and cook for a few minutes until it has reduced to the proper consistency. Otherwise, add pasta back to the pot with 2 cups of the ragu sauce. Cook over medium heat, stirring constantly, for 1 minute to allow the pasta to absorb some of the sauce. If it is too dry, add a little of the reserved pasta liquid.

Transfer to a serving bowl and garnish with Parmesan cheese and parsley.

Nutrition information per serving:

Calories350Fat8 gSodium380 mg

Carbohydrates50 gSaturated fat3 gTotal sugars2 g