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Photo by: Houghton Mifflin Harcourt
The pork shoulder roast practically melts into this flavorful sauce. A hearty pasta like rigatoni is the perfect choice, and the ragu is also good on polenta.
In a large skillet, heat the oil over medium heat. Sprinkle the meat with salt and pepper and brown it on all sides. Remove the meat to a large slow cooker.
Add the onion and fennel seeds to the skillet and cook until the onion is tender and golden, about 10 minutes. Stir in the garlic, sage, and rosemary. Add the tomato puree, tomatoes, and a pinch of salt and stir well. Pour the sauce into the slow cooker. Add the crushed red pepper. Cover and cook on low for 5 to 6 hours, or until the pork is very tender.
Remove the meat to a cutting board but leave the sauce in the slow cooker with the heat on. With two forks, tear the pork into bite-size pieces. Return the pork to the cooker to reheat. Stir in the basil.
Nutrients per serving (% daily value)
Nutritional information is based on 20 servings and includes 1 teaspoon of added salt.