Slow Cooker Rigatoni with Tomato Sauce, Pork Shank and Sausage Meatballs
Slow Cooker Rigatoni with Tomato Sauce, Pork Shank and Sausage Meatballs
Instructions
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1
In a large skillet over medium-high heat, brown the pork in the oil for 3 to 5 minutes on each side. Season with salt and pepper. Place in the slow cooker. Keep the cooking fat in the skillet.
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2
In a food processor or with a knife, finely chop the onion, celery, carrot and garlic. Set aside in a bowl. Repeat with the pancetta.
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3
In the same skillet used to brown the meat, brown the pancetta for 2 minutes in the leftover cooking fat. Add the vegetables and soften for 5 minutes. Deglaze with the wine and let reduce by three-quarters. Season with salt and pepper. Transfer the mixture to the slow cooker. Add the plum tomatoes, strained tomatoes and broth. Add the oregano and red pepper flakes. Mix well. Cook on High for 6 hours or on Low for 8 hours.
Slow Cooker Rigatoni with Tomato Sauce, Pork Shank and Sausage Meatballs
