Pork Ragu

Pork Ragu
Pork Ragu

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3 3/4

    lb boneless pork shoulder roast, quartered

  • kosher salt and freshly 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 (28oz) diced tomatoes, drained

  • 3

    tbs each mushroom demi glace and tomato paste

  • 1

    cup each red wine and chicken broth

  • 3/4

    lb pappardelle, cooked al dente

Directions

season pork with salt and pepper. dredge in flour; shake off the excess. in stovetop safe insert of slow cooker over medium-high heat, warm 2 tbsp. oil. brown pork 8 mins per batch. transfer to platter. set insert over medium heat, brown pancetta 3-5mins. add onion, carrots, and fennel; cook 5-6 mins. add garlic, cook 1 min. transfer to a bowl. set insert over medium-high heat; warm 1 tbsp. cook mushrooms 15mins. transfer to bowl. add tomatoes, demi-glace , tomato paste, wine and broth to insert; bring to simmer. add pork, pancetta mixture and mushrooms to insert; transfer to slow cooker base. cover, cook on high 5 hours. fold pasta into ragu

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: