Our friends at Hatchery have some pretty unbelievable food products that can make any old dinner a lot more special. We asked them to whip up a V-Day menu that would feel like a night out, but we think we’ll be fixing this ragu a whole lot more than that.
Don’t be scared by the cook time: it’s deliciously easy. Just put it in your slow cooker and 4 hours later, you’re ready to eat—no hassle! The flavor comes from just a handful of wonderful ingredients, so you don’t have to run all over looking for every little herb and spice. Nonna’s Sweet Sauce from City Saucery does the heavy lifting in this recipe thanks to sweet peppers and sweet carrots, so get to (not really) cooking!
Prep Time
Cook Time
Total
Servings
Ingredients
1 1/2 lb. pork shoulder
Kosher salt, to taste
Black pepper, to taste
1 1/2 cups dry red wine
2-3 bay leaves
1 cup beef stock
1 8-oz. package of pappardelle
2 cups City Saucery Nonna's Sweet Sauce * Link in recipe to buy
Set slow cooker to high. Season pork with salt and pepper liberally. Add 1 cup of the red wine, pork, bay leaves, and beef stock to the slow cooker and cook for 4 hours.
Remove pork from the slow cooker and use two forks to shred the meat. Discard liquids in slow cooker.
In a large pot, add the shredded pork and remaining 1/2 cup of red wine and let reduce. Add City Saucery Nonna’s Sweet Sauce and let simmer.
While the meat and sauce simmer, prepare the pappardelle according to the packaging instructions.
Toss pappardelle with ragu until evenly coated, then serve, topping with shaved parmesan.
