2 pounds boneless pork loin, cut into 1-inch pieces
salt & pepper
1 medium onion, diced
1 medium carrot, grated
3 medium garlic cloves, minced
1/4 cup red wine
14 ounce can diced tomatoes
1/2 cup chicken stock
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried oregano
1 pound fettuccine or other flat noodle pasta
freshly grated Parmesan cheese
DIRECTIONS
Heat the 2 TBSP olive oil in a large saute pan over medium-high heat.
Pat the pork dry and generously season with salt and pepper. Sear the pork in batches (dont overcrowd the pan) in the hot oil until well browned, about 6 minutes per batch. Transfer the seared pork to the slow cooker. Continue with the next batch of pork using more oil if necessary.
Keep the pan over medium-high heat and add the onion and carrot. Cook, stirring occasionally, until softened, about 4 minutes.
Add the garlic and cook until fragrant, about 10 seconds. Add the wine and using a wooden spoon scrape the bottom of the pan to release anything stuck to the bottom.
Add the diced tomatoes, chicken stock, wine, rosemary, thyme, and oregano to the pan and stir to combine. Bring to a boil and cook stirring often until some of the liquid has evaporated, about 3 minutes.
Pour the contents of the pan into the slow cooker over the pork. Cover the slow cooker and cook on low for 6 hours.
Make your pasta according to package directions.
Season the pork ragu with salt and pepper to taste, serve over the cooked pasta and top with freshly grated Parmesan.
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