Jump to recipeFrom: Woman's Day US
Yields:
4
Prep Time:
20 mins
Total Time:
8 hrs 20 mins
Cal/Serv:
650
No need to head to your corner Italian restaurant with this recipe in your aresnal—it's classic comfort all the way. You can use fettuccine or rigatoni, but why be so basic? Thick and broad, pappardelle delivers an unbeatable chew.
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Ingredients
- 1 can whole tomatoes
- 4 clove garlic
- 2 medium carrots
- 1 large onion
- 1/2 cup dry white wine
- 2 tsp. dried oregano
- Kosher salt and pepper
- 2 1/2 lb. pork shoulder
- 12 oz. pappardelle or other wide noodle
- 1/2 cup fresh flat-leaf parsley
- 1/4 cup grated Parmesan (1 oz)
Directions
- Step 1In a 5- to 6-qt slow cooker, combine the tomatoes, garlic, carrots, onion, wine, oregano, and 1/2 tsp each salt and pepper.
- Step 2Add the pork to the slow cooker and cook, covered, until the pork is cooked through and easily pulls apart, 6 to 8 hours on low or 4 to 5 hours on high.
- Step 3Twenty minutes before serving, cook the pasta according to package directions. Using a fork, break the meat into smaller pieces, then stir it into its cooking liquid; fold in the parsley. Serve the pork over the pasta and sprinkle with the Parmesan.
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