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Pork Ragu with Pasta (1/23/2015)

Pork Ragu with Pasta


1 tablespoon vegetable oil
3 carrots, peeled, halved and sliced
3 ribs celery, sliced
1 onion, chopped
4 cloves garlic, minced
3 lbs. Bone-in Country style pork ribs
1 ½ cup beef broth
3 tablespoon tomato paste
1 28 oz. can crushed tomatoes
1 14.5 oz. can diced tomatoes
1 ¾ teaspoon Italian Seasoning
¾ teaspoon salt
¾ teaspoon pepper
16 oz. box cooked pasta ( I used rigatoni)


In a large skillet, heat vegetable oil over high heat. Add pork ribs and brown on both sides. Transfer pork ribs to a large slow cooker. Add, carrots, celery, onion, and garlic. In a bowl, stir together the broth, tomato paste, crushed tomatoes and diced tomatoes; add to slow cooker. Stir in Italian Seasoning, salt and pepper. Cook for 7-8 hours on low-heat or 5-6 -hours on high heat.


Skim off fat. Remove pork ribs with a slotted spoon to platter; let cool. Shred pork, or cut into bite-size chunks and return to slow cooker. Stir and serve over cooked pasta.


 

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