Slow Cooker Pork Ragu

No need to head to your corner Italian restaurant with this recipe in your aresnal—it's classic comfort all the way. You can use fettuccine or rigatoni, but why be so basic? Thick and broad, pappardelle delivers an unbeatable chew.

TOTAL TIME: 8:20

PREP: 0:20

LEVEL: Easy

SERVES: 4

Ingredients

• 1 can whole tomatoes
• 4 clove garlic
• 2 medium carrots
• 1 large onion
• ½ c. dry white wine
• 2 tsp. dried oregano
• Kosher salt and pepper
• 2½ lb. pork shoulder
• 12 oz. pappardelle or other wide noodle
• ½ c. fresh flat-leaf parsley
• ¼ c. grated Parmesan (1 oz)

Directions

1. In a 5- to 6-qt slow cooker, combine the tomatoes, garlic, carrots, onion, wine, oregano, and 1/2 tsp each salt and pepper.
2. Add the pork to the slow cooker and cook, covered, until the pork is cooked through and easily pulls apart, 6 to 8 hours on low or 4 to 5 hours on high.
3. Twenty minutes before serving, cook the pasta according to package directions. Using a fork, break the meat into smaller pieces, then stir it into its cooking liquid; fold in the parsley. Serve the pork over the pasta and sprinkle with the Parmesan.

Tips & Techniques

Freeze the ragu for up to 3 months. Thaw in the refrigerator overnight. Reheat in a large saucepan, covered, over medium heat, about 10 minutes (if it starts to dry out, add 1/4 to 1/2 cup water or chicken broth).