MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Sunday Sauce
 Categories: Vegetables, Pork, Wine, Pasta, Cheese
      Yield: 6 servings
 
     56 oz Crushed tomatoes (2 cans)
      3    Basil sprigs
      2 lb Boneless pork shoulder; in
           - 3" chunks
           Salt & black pepper
    1/4 c  Extra-virgin olive oil; more
           - as needed
      1 lb Hot or sweet Italian
           - sausage
      1    Yellow onion; coarsely
           - chopped
      6 cl Garlic; smashed and peeled
    1/3 c  Red wine
      1 lb Uncooked meatballs
  1 1/2 lb Tubular or long noodles
           Parmesan or pecorino; grated,
           - to serve
 
  In a 6 to 8 qt slow cooker, add the crushed tomatoes and basil
  sprigs. Season the pork shoulder all over with salt and pepper.
  
  In a large Dutch oven, heat 2 tb oil over medium-high. Working in
  batches if necessary, cook the pork until browned on two sides, 8
  to 10 minutes total, adding more oil if the pan looks dry. Transfer
  pieces to the slow cooker as they finish. Add the sausages to the
  pot and cook until browned, 4 to 6 minutes total. Transfer to the
  slow cooker.
  
  Reduce the heat to medium-low. Add the remaining 2 tb oil, if
  needed, and the onion and garlic. Season with salt and pepper, and
  cook until softened, 2 to 4 minutes. Add the red wine, stirring to
  scrape up the browned bits on the bottom of the pot, and cook until
  the wine is nearly evaporated, 2 to 4 minutes. Scrape the
  onion-wine mixture into the slow cooker, and stir to combine. Add
  the meatballs on top. (It's OK if they're sticking out of the
  sauce.) Cook on low for 6 to 8 hours, until the pork shoulder falls
  apart when shredded with a fork.
  
  When you're ready to eat, bring a large pot of salted water to a
  boil. Add the pasta to the boiling water and cook according to
  package instructions until al dente. While the pasta boils, slice
  the sausage and shred the pork shoulder on a cutting board, and
  leave it there. When the pasta is al dente, reserve 1/2 cup pasta
  water, then drain and return the pasta to the pot. Over medium
  heat, toss the pasta with enough sauce to coat (about 4 cups),
  adding pasta water as needed until the sauce clings to the pasta.
  (Some meatballs might end up in the pasta pot; that's OK.) Return
  the sausage and pork shoulder to the remaining sauce in the slow
  cooker.
  
  Divide pasta between bowls, then top with a bit of each meat. Pass
  the Parmesan and extra meat and sauce at the table.
  
  Recipe by Ali Slagle
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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