Pork Ragu with Fettucine


Gren on a Saturday 5-3

Oh winter.

While Gren may adore this particular season (at least until his little feet get cold), I do not. Some days I just want to wrap myself up in as many blankets as I own (which is quite a few) and count down the days until spring. But I can’t, and this is why people invented comfort food.

This particular recipe comes from a recent issue of Real Simple magazine, and it does the trick. The Pie and I have a resolution to use our slow cooker more (because it’s AWESOME), and it was really nice to come home the other day to a house that smelled like awesome had been slow-cooking in it for hours and hours. And the preparation takes no time at all. I did ours the afternoon before, which was a weekend, and put it in the fridge overnight. Then before I left for work the next morning I popped the crock on the pot and turned it on and blamo kablam it was done.

Pork Ragu with Fettucine 4

So let’s get around to that preparation, shall we?

Start by scrubbing and chopping up a large carrot. I ended up using two because I wasn’t sure if mine qualified as large or not. Do the same with a medium onion and 2 cloves of garlic (I may have used the whole head, but I really like garlic and this head was pretty old).

Pork Ragu with Fettucine 1

For spices, you’re going to need about 1 teaspoon dried thyme, 1 teaspoon dried oregano, and about 3/4 teaspoon kosher salt and 1/4 teaspoon ground black pepper. But feel free to add more or less if you choose.

Pork Ragu with Fettucine 2

You also need a large (14oz) can of diced tomatoes and a small can of tomato paste. The recipe calls for just 2 tablespoons of the paste, but that’s like a third of the can and I would just have to figure out what to do with the rest of it so I used the whole can.

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Chuck all your vegetables and spices and canned goods in a 4-6 quart slow cooker (for scale, this one is 6 quarts).

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And you need a hunk of pork shoulder or pork butt (haha, butt), about 1 1/2 lb.

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Trim off the larger hunks of fat and cut the shoulder/butt in half.

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Pop that in the slow cooker as well and give everything a stir to coat it in tomato juice (the acids in the tomatoes will help to tenderize that sucker).

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Cover it and let it cook on high for 5 to 6 hours or low for 7 to 8 hours, until the pork is super dooper tender.

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About twenty minutes before you want to eat, cook up a package of fettuccine according to the package instructions (normally fettuccine takes about 12 minutes to cook to al dente).

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While that’s on the go, take two forks and shred all that lovely slow-cooked pork in the slow cooker.

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Drain your pasta and plop it into the slow cooker on top of the pork stuff and give it a thorough stir.

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Serve, spraying bits of tomato juice everywhere (at least, that’s what I did). Grate some parmesan on top and eat your way into ragù heaven.

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The recipe says it serves four but the Pie and I think that serving size is immense, so we would say that it more accurately serves 6-8, and it’s especially good the next day when all the juices have been sucked into the fettuccine. When I brought it to work everyone became jealous of my delicious leftover lunch.

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

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