Slow-Cooker Meaty Tomato Sauce With Pork |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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America's Test Kitchen Ingredients:
3 lbs country-style boneless pork ribs, trimmed and cut into 1-inch pieces |
salt |
pepper |
2 tablespoons vegetable oil |
2 onions, chopped medium |
12 garlic cloves, minced |
1 cup dry red wine |
2 tablespoons tomato paste |
1 (28 ounce) can crushed tomatoes |
1 (28 ounce) can diced tomatoes |
2 tablespoons minced fresh oregano (or 2 t. dried) |
1/4 teaspoon red pepper flakes |
2 bay leaves |
1/4 cup minced fresh parsley |
Directions:
1. Dry the pork with paper towels, then season with salt and pepper.
2. Heat 2 teaspoons of the oil in a 12-inch skillet over med-high heat until just smoking.
3. Brown half of the pork, about 10 minutes, then add to the slow cooker.
4. Return the skillet to med-high heat and repeat with 2 more teaspoons oil and the remaining pork.
5. Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering.
6. Add the onions and 1/4 tsp salt and cook until softened, about 5 minutes.
7. Stir in the garlic and cook for 15 seconds.
8. Stir in the wine and tomato paste, scraping up any browned bits.
9. Simmer until the wine has reduced by half, about 3 minutes, then pour into the slow cooker.
10. Add the crushed tomatoes, diced tomatoes with their juice, the oregano, red pepper flakes, and bay leaves to the slow cooker.
11. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the meat is tender.
12. Let the sauce settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
13. Use a wooden spoon or spatula to break up the pieces of meat.
14. Before tossing the sauce with cooked pasta, discard the bay leaves, stir in the parsley, and season with salt and pepper to taste.
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