I’m not much of a meat eater, but I love pork shoulder roast. And it’s so perfect for the slow cooker. I made up this ragu and the pasta dough yesterday, so all I had to do tonight was to push the pasta dough through the Kitchen Aid attachment. I don’t know if it’s that I’m working the dough too much, or the attachment, or the recipe, but my homemade pasta is rustic and hearty, not ethereally light. Larry said he liked the bucatini better. This ragu is very tomato-y but good and a good match for the rigatoni. It would also be good paired with polenta.
Find the recipe for the pork ragu here.
- Fresh Pasta Dough (Good Eats 2: The Middle Years, p. 12)
- Chunky Pork Shoulder Ragu (The Italian Slow Cooker, p. 67)
- Caesar Salad with Focaccia Croutons (The Conscious Cook, p. 57)
- European Peasant Loaf with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
Wine: Sea Smoke 2005 Southing Pinot Noir (Santa Rita Hills, California). A great bottle of wine. This is a big Pinot, and stands up great to the tomato sauce.
