Pork Ragu

By charlotteh371

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

Preparation

Step 1

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