Saturday, 19 March 2011

Pappardelle with Slow Cooker Pork Ragu

Making your sauce in the slow cooker gives you more time for other things, like making fresh pasta.

Pappardelle is long, thick ribbons of noodley goodness, in this case nestled lovingly in a slow cooker pork ragu. This is a fun variation on traditional spaghetti, and the shredded pork has a bit of a pulled pork feel.

Serve with a full-bodied red wine and a green salad.

Buon Appetito!

Slow Cooker Pork Ragu
heavily adapted from Michael Symon

32 oz can or jar of tomatoes
1 large onion, chopped
2 tsp red pepper flakes
1 bay leaf
¾ cup red wine
6 cloves garlic, chopped
½ tsp black pepper
½ Tbsp oregano
2 beef bouillon cubes

2 lb boneless pork butt roast

Combine all the sauce ingredients in your small/med slow cooker. Add the pork and nestle it right in there, covering with sauce. Cover and cook on low for 7 hours.
Shred the pork and add back into the sauce. Cook on high (still in the slow cooker) with the lid off for about another hour, to reduce the sauce. Adjust seasonings to taste.

Serve on pasta, and pass the parm!


3 cups all purpose flour
4 extra large eggs
1 tbsp kosher salt
1 tbsp olive oil

Place flour in the bowl of a large food processor. In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine. Add the egg mixture to the food processor with the flour and pulse to combine the ingredients, scraping down the sides once or twice. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers. Some of the dough will be clumping together, but it will not form a ball. (You may have to subtly adjust hydration if your eggs are not extra large)

Turn the dough out onto a lightly floured surface. Gather the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes before rolling.

Roll in your pasta rollers to the thickness you desire, then use a pizza roller to cut wide ribbons.

Cook until al dente in well salted boiling water.