Slow Cooker Pork Ragu

My sister asked me for more slow cooker recipes and a good homemade pasta sauce recipe so I came up with this.  Sometimes I struggle with converting a stove top recipe to a slow cooker but I think this was actually more flavorful from the slow cooker with the added bonus of the sauce being ready when I came home and the house smelling incredible.  I served this with homed garlic knots and a salad with my creamy Italian dressing recipe.  This would probably be great with polenta if you needed a gluten free meal.

Ingredients:

2 lb piece of pork shoulder cut into 3 pieces (1 1/2-2in thick)

1 large onion, diced

5 cloves of garlic, minced

2 tbsp of tomato paste

1/2 cup of dry red wine

26 ounces of strained tomatoes

1/4 cup of water

1 tsp of salt

1 bay leaf

1/2 cup of whole parsley stems, rinsed

Kosher salt and pepper

Olive oil

1/2 lb of pasta (rigatoni recommended)

Option herbs - basil and parsley

Grated Parmesan for serving

In a large skillet, heat a small amount of olive oil over medium heat.  Season the pork liberally with salt and pepper on both sides.  Brown the meat, about 5 minutes per side.  Place the meat into the bottom of the slow cooker.  Add the onions to the pan and cook stirring occasionally for 5 minutes. Add in the minced garlic to the pan and stir to combine for 2 more minutes.  Stir in tomato paste and cook, stirring continuously for 2 minutes.  Add in the wine and reduce for about 3-5 minutes until a thick consistency is reached.  Add the strained tomatoes and onion mixture in to the slow cooker. Use the 1/4 cup of water to rinse the tomato container and pan and add to the slow cooker.  Stir in the 1 tsp of salt and bay leaf and add the rinsed parsley on top.  Cook on high for 7 hours.  When you come home, shred the meat and add back to the sauce.  Cook and drain the pasta and stir into pasta.  Top with fresh herbs and grated Parmesan.