Pork Ragu

Pork butt or shoulder is an economical cut of meat that's perfect for making this slow-cooked stew topping for pasta.

Ingredients

• 2 ribs celery, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 pounds boneless pork butt or shoulder
• 1 (16 ounce) jar marinara pasta sauce
• 1 (6 ounce) can tomato paste
• 1/4 cup red wine or water
• 3/4 teaspoon fennel seeds, crushed
• 1/4 teaspoon crushed red pepper flakes
• 3/4 teaspoon salt
• 16 ounces fusilli pasta

Instructions

1. Place first 4 ingredients in 3-quart slow-cooker.
2. Top with pork.
3. Combine sauce, tomato paste, wine, fennel seeds, pepper flakes and salt. Pour over pork; cover.
4. Cook on LOW for 10 hours, until tender.
5. Transfer pork to plate.
6. Use 2 forks to shred pork; stir into sauce in slow-cooker.
7. Cook pasta according to package directions; drain.

Attribution

Woman's World - October 17, 2006