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FareShare Gazette Recipes -- December 2011 - P's


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Pork Ragu (Slow Cooker)

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* Exported from MasterCook *

Pork Ragu (Slow Cooker)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : FareShare Gazette December 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 ounces canned whole tomatoes -- drained
4 garlic cloves -- finely chopped
2 medium carrots -- cut into 1/4-inch pieces
1 large onion -- chopped
1/2 cup dry white wine
2 teaspoons dried oregano
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
2 1/2 pounds pork shoulder -- trimmed and quartered
12 ounces wide noodles
1/2 cup fresh flat-leaf parsley -- chopped
1/4 cup grated Parmesan

In a 5-6 quart slow cooker add first 8 ingredients.

Add pork, cook covered until the pork is cooked through and easily pulls
apart. About 6-8 hours low or 4-5 hours high.

About 20 minutes before serving, cook the pasta.

Break meat apart into smaller pieces and stir it back into the cooking
liquid. Fold in parsley.

Serve pork over pasta and sprinkle on Parmesan.

Notes: Other pork cuts should work in this too.

Make ahead: Freeze the ragu for up to 3 months. Thaw in the refrigerator
overnight. Reheat in a large saucepan, covered, over medium heat, about 10
minutes (if it starts to dry out, add 1/4 to 1/2 cup water or chicken

Contributed to the FareShare Gazette by Art; 2 December 2011.

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Per Serving (excluding unknown items): 558 Calories; 39g Fat (65.3% calories from 
fat); 38g Protein; 8g Carbohydrate; 2g Dietary Fiber; 151mg Cholesterol; 393mg 
Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 4 1/2 Fat.

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