MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Sunday Sauce
Categories: Vegetables, Pork, Wine, Pasta, Cheese
Yield: 6 servings
56 oz Crushed tomatoes (2 cans)
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
Parmesan or pecorino; grated,
- to serve
In a 6 to 8 qt 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 tb 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 tb 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.
Recipe by Ali Slagle
RECIPE FROM:
https://cooking.nytimes.com
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