There is a misconception that ragu is some sort of red sauce, but it’s really a rich, hearty, meat-based sauce. In
this case the meat is pork shoulder. Fennel and celery season this ragu, but after cooking they melt into the
broth, leaving behind subtle flavor and a smooth texture.
Makes
8 servings (5 cups pork)
Total Time
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Ingredients
FOR THE PORK, HEAT:
FOR THE BROTH, SAUTÉ:
ADD:
Test Kitchen Approved
Instructions
For the pork, heat oil in a sauté pan over medium-high. Sear pork on all sides until browned, 2–3minutes per side. Transfer pork to a 4- to 6-qt. slow cooker.
For the broth, sauté onion, celery, and fennel bulb in oil in same pan over medium-high heat until softened, 5–7minutes. Transfer vegetables to slow cooker.
Add broth and thyme to slow cooker. Cover slow cooker and cook pork until fork-tender on high setting, 4–5 hours, or low setting, 8–9 hours. Transfer pork to a plate. When cool enough to handle, shred pork and discard the bone. Strain liquid from slow cooker into a large pot to cook the pasta for the Rocket Pasta.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 168
% Daily Value*
Total Fat 9g 13%
Saturated Fat 3g 15%
Cholesterol 63mg 21%
Sodium 96mg 4%
% Daily Value*
Carbs 0g 0%
Fiber 0g 0%
Protein 19g
*Percent Daily Values are based on a 2,000 calorie diet.