Pork Ragu

By cjn61

Ingredients

• 3 3/4 lb. boneless pork shoulder roast, quarterd
• Kosher salt and freshley ground pepper
• 1 cup all-purpose flour
• 3 tbsp olive oil
• 3/4 cup diced pancetta
• 1 yellow onion, diced
• 3 carrots, peeled, cut into 3/4" dice
• 3 fennel bulbs, cut into slices 1/2" thick
• 1 tbsp minced garlic
• 1 3/4 lb cremini mushrooms, quartered
• 1 can (28-oz) diced tomotoes, drained
• 3 tbsp mushroom demi-glace
• 3 tbsp tomato paste
• 1 cup red wine
• 1 cup chicken broth
• 3/4 lb pasta, cooked al dente

Details

Servings 6

Preparation

Step 1

1. Season pork with salt and pepper.
2. Dredge in flour; shake off excess.
3. In stovetop-safe insert of slow cooker over medium-high heat; warm 2 tbsp oil. Brown pork 8 minutes per batch. Transfer to platter.
4. Set insert over medium heat; brown pancetta 3-5 minutes.
5. Add onion, carrots and fennel; cook 5-6 minutes. 6. Add garlic; cook 1 minute. Transfer to bowl.
7. Set insert over medium-high heat; warm 1 tbsp oil. Cook mushrooms 15 minutes. Transfer to bowl.
8. Add tomotoes, demi-glace, tomato paste, wine and broth to insert; bring to simmer.
9. Add pork, pancetta mixture and mushrooms to insert; transfer to slow cooker base.
10. Cover; cook on high for 5 hours. Fold pasta in ragu.