Pork Ragu with Pappardelle Recipe(Instant Pot, Slow Cooker, Oven, Stovetop)

everydayeileen.com

Jat

subheading: Browning the Pork:

2 ½ pounds boneless country ribs, cut into 2 to 3 inch chunks See Note 1

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon black pepper

1 to 2 Tablespoons olive oil

subheading: Pork Ragu Sauce:

2 medium carrots, peeled and diced

2 celery stalks, diced

1 large onion, peeled and diced

4 cloves garlic, peeled and minced

1 cup red wine

28 ounce can crushed tomatoes

28 ounce can, diced tomatoes drain excess liquid

4 ounces tomato paste

4 ounces water

1 bay leaf

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried fennel

salt and pepper, to taste

¼ cup chopped fresh parsley, garnish optional

fresh Parmesan Reggiano Cheese, garnish optional, Note 3

Note: Ingredients may have been altered from the original.

Directions at everydayeileen.com

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