Subj : Crockpot N.Y. Times - 69
To : All
From : Dave Drum
Date : Thu Apr 04 2024 15:48:28
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Sunday Sauce
Categories: Vegetables, Pork, Wine, Pasta, Cheese
Yield: 7 servings
56 oz (2 cans) crushed tomatoes
3 Basil sprigs
2 lb Boneless pork shoulder; in
- 3" chunks
Salt & black pepper
1/4 c Extra-virgin olive oil; more
- as needed
1 lb Hot or sweet Italian
- sausage
1 Yellow onion; coarsely
- chopped
6 cl Garlic; smashed and peeled
1/3 c Red wine
1 lb Uncooked meatballs
1 1/2 lb Tubular or long noodles
Grated Parmesan or pecorino;
- to serve
In a 6 to 8 quart slow cooker, add the crushed tomatoes
and basil sprigs. Season the pork shoulder all over with
salt and pepper.
In a large Dutch oven, heat 2 tablespoons oil over
medium-high. Working in batches if necessary, cook the
pork until browned on two sides, 8 to 10 minutes total,
adding more oil if the pan looks dry. Transfer pieces to
the slow cooker as they finish. Add the sausages to the
pot and cook until browned, 4 to 6 minutes total.
Transfer to the slow cooker.
Reduce the heat to medium-low. Add the remaining 2
tablespoons oil, if needed, and the onion and garlic.
Season with salt and pepper, and cook until softened, 2
to 4 minutes. Add the red wine, stirring to scrape up
the browned bits on the bottom of the pot, and cook
until the wine is nearly evaporated, 2 to 4 minutes.
Scrape the onion-wine mixture into the slow cooker, and
stir to combine. Add the meatballs on top. (It’s OK if
they’re sticking out of the sauce.) Cook on low for 6 to
8 hours, until the pork shoulder falls apart when
shredded with a fork.
When you’re ready to eat, bring a large pot of salted
water to a boil. Add the pasta to the boiling water and
cook according to package instructions until al dente.
While the pasta boils, slice the sausage and shred the
pork shoulder on a cutting board, and leave it there.
When the pasta is al dente, reserve 1/2 cup pasta water,
then drain and return the pasta to the pot. Over medium
heat, toss the pasta with enough sauce to coat (about 4
cups), adding pasta water as needed until the sauce
clings to the pasta. (Some meatballs might end up in the
pasta pot; that’s OK.) Return the sausage and pork
shoulder to the remaining sauce in the slow cooker.
Divide pasta between bowls, then top with a bit of each
meat. Pass the Parmesan and extra meat and sauce at the
table.
By: Ali Slagle
Yield: 6 to 8 servings
RECIPE FROM:
https://cooking.nytimes.com
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