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

 Uncle Dirty Dave's Archives

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