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Pork Ragu

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


  • 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


  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.

Source: Woman's World - October 17, 2006

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