Pork Ragu {Crock Pot or Stovetop}

theseasonedmom.com

Erica Steele

2 ½ to 3 lbs. boneless pork shoulder, trimmed and cut into big 2-inch chunks

3 teaspoons kosher salt, divided

3 Vidalia onions, thinly sliced

3 cloves garlic smashed and peeled

1 stalk celery finely diced

1 carrot, peeled and finely diced

6 oz tomato paste

1 ½ cups red wine (such as pinot noir) for stovetop method OR ½ cup red wine for slow cooker method

¼ cup grated Parmesan cheese

28 ounces crushed tomatoes

For serving: pappardelle or other sturdy pasta; additional grated Parmesan cheese; chopped fresh herbs

Directions at theseasonedmom.com

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