Surprise, surprise, another recipe from Sarah that utilizes the slow cooker. My ongoing love affair with crockpot continues…
But seriously, this recipe is ridiculously good. And I know this because I’ve eaten this meal almost five times this week. Have I mentioned that I love leftovers?
I’ve honestly never considered using pork in a pasta sauce – I don’t even know that I’ve eaten a pasta dish where pork is the main protein. But once again, Food & Wine swooped in to show me the light and introduce me to another way to use pork, my favorite ingredient.
If you have the holiday issue of Food & Wine, then you probably saw this recipe. For me, it was love at first read. It involved pork shoulder, bacon, pasta AND a slow cooker. What’s not to love?
It’s supposed to be pretty cold here in Dallas on Sunday, and I recommend throwing this in the crockpot on Sunday afternoon. Your house will smell delightful, and you’ll have a comforting meal to indulge in for dinner.
Slow Cooker Sunday Sauce on Spaghetti (adapted from Food & Wine)
3 tablespoons extra-virgin olive oil
3 pounds trimmed boneless pork shoulder, cut into 3-inch pieces
Salt and freshly ground black pepper
1/2 pound sweet Italian sausages
3 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice (I used bacon)
1 large onion, coarsely chopped
8 garlic cloves, coarsely chopped
2 medium carrots, cut into 1/2-inch pieces
1 cup dry red wine
One 28-ounce can whole tomatoes, chopped, juices reserved
One 28-ounce can tomato puree
2 thyme sprigs
1 rosemary sprig
1/2 cup water
2 pounds spaghetti
Freshly grated pecorino cheese, for serving
In a large skillet, heat 2 tablespoons of the olive oil. Season the pork with salt and pepper and cook over moderately high heat until richly browned all over. Transfer the pork to the slow cooker, cover and turn it on to high. Add the remaining 1 tablespoon of olive oil to the skillet. Add the sausages and cook over moderate heat until browned all over, about 10 minutes. Transfer the sausages to the slow cooker.
Add the pancetta to the skillet and cook over moderate, stirring a few times until the fat has rendered, about 7 minutes. Add the onion, garlic and carrots and cook, stirring a few times, until softened, about 8 minutes. Add the red wine and stir to release any browned bits on the bottom of the skillet. Boil the wine over high heat until reduced by half, about 4 minutes. Add the tomatoes and their juices and the tomato puree and bring to a boil. Transfer the mixture to the slow cooker and add the thyme, rosemary and water.
Cover the slow cooker and cook on high for 4-6 hours. I shredded the pork a bit in the slow cooker before serving. Discard the thyme and rosemary sprigs and season the sauce with salt and pepper.
Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until al dente. Drain the spaghetti and return it to the pot. Stir in half of the sauce. Transfer the spaghetti to a platter and top with the remaining sauce. Serve right away, passing cheese at the table.
