After frequently making Bolognese sauce and enjoying making and refining its cousins like Ragout,
Borgognone, & Chili, I came across this recipe.
It's a good shortcut using the Croc-Pot, and duh, a pork
butt (shoulder) is perfect for this.
I doubled the recipe for the size of our slow cooker and the
cut of meat I had.
I also added cinnamon and celery.
It still needs some more spice though. Maybe bay leaf and a
tiny bit of cayenne?
Ingredients
•2 large carrots, chopped
•2 medium onions, chopped
•4 cloves garlic, chopped
•2 celery sticks, chopped
•4 tablespoons tomato paste
•1 tablespoon dried thyme
•1 tablespoon dried oregano
•1 tablespoon ground cinnamon
•kosher salt and black pepper
•2 14.5-ounce can diced tomatoes
•3 pounds boneless pork shoulder or butt, trimmed and cut in
quarters
•3/4 pound fettuccine
•1 Box of Rigatoni
•grated Parmesan, for serving
Try:
•Bay leaf (remove after cooking)
•½ teaspoon ground cayenne
