Pork Ragu

By Lonnie

Ingredients

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

Preparation

Step 1

1. Season pork with salt and pepper. Dredge in flur; shake off excess.

2. In stovetop-safe insert of slow cooker over medium-high heat, warm 2 T oil.

3. Brown pork 8 minutes per batch. Transfer to platter.

4. Set insert over medium heat; brown pancetta 3 - 5 minutes. Add onions, carrots and fennel; cook 5 - 6 minutes.

5. Add garlic; cook 1 minute. Transfer to bowl.

6. Set insert over medium-high heat; warm 1 T oil. Cook mushrooms 15 minutes. Transfer to bowl.

7. Add tomatoes, demi-glace, tomato paste, wine and broth to insert; bring to simmer.

8. Add pork, pancetta mixture and mushrooms to insert; transfer to slow cooker base.

9. Cover and cook on high 5 hours.

10. Fold pasta into ragu.