Monday, February 14, 2011
3-4 pound boneless pork shoulder roast, quartered - H.E.B. didn't have pork shoulder that day so the meat guy talked me in to pork butt. I think it is more expensive, but it was really good.
1 cup all-purpose flour for dusting
3 tablespoons olive oil
3/4 cup diced pancetta
1 yellow onion, diced
3 carrots, peeled and cut into 3/4 " dice
1 fennel bulb, cut into slices
1 tablespoon minced garlic
1 3/4 pound cremini mushrooms, quartered
1 can 28 oz. diced tomatoes, drained
3 tablespoons tomato past
3 tablespoons kitchen bouquet
1 cup red win and 1 cup chicken broth
3/4 pound papparadelle, cooked al-dente-I just cooked enough for one sitting for Jud and me. I will cook more when we have it for left-overs.
Jud is buying hogie rolls today and plan to have the pork ragu over hogie rolls for lunch or dinner one day this week.
Season pork with salt and pepper. Dredge in flour; shake off excess. Actually, I didn't dredge my pork in flour. Though I would save a few calories. Heat olive oil in a large pot and brown the meat on each side. Transfer to crock pot. Brown the pancetta 3-5 minutes. Add onion, carrots, and fennel; cook 5-6 minutes. Add garlic, cook 1 minute. Transfer to crock pot.
Cook mushrooms 15 minutes over medium heat. Add tomatoes, kitchen bouquet, tomato paste, wine and broth to skittle. Bring to a simmer. Put everything except pasta into the slow cooker and cook on high for 5 hours. I put it on in the morning before we took the grandchildren to the stock show so I cooked it on low for 9 hours.
Carolyn says to cook the pasta to al-dente and then fold it in to the pasta.
I cooked the pasta to al-dente and then put some on my plate and topped it with the pork ragu. Didn't want to risk the pasta being over cooked when I warned it the second time.