You'll want this slow-cooker ragout on a fall or winter evening when you're hosting a crowd for dinner. Substitute beef brisket or chuck roast, if you'd like--you'll just need to cook it for an additional hour or two. Garnish with fresh rosemary and oregano leaves, if desired. Source: Everyday Slow Cooker

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub the pork with the pepper and 2 teaspoons of the salt. Heat the oil in a large skillet over medium-high; add the pork, and cook until browned on all sides, about 2 minutes per side. Transfer to a 5- to 6-quart slow cooker, reserving the drippings in the skillet.

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  • Reduce the heat to medium, and add the shallots, garlic, rosemary, and oregano to the skillet. Cook, stirring occasionally, until the shallots are softened and the garlic is fragrant, about 3 minutes. Add the tomato paste, and cook, stirring constantly, until darkened, about 1 minute. Add the red wine, and bring to a boil; cook until reduced by half, about 5 minutes. Whisk together the chicken stock and mustard in a measuring cup until smooth. Add to the skillet, and return to a boil. Transfer the contents of the skillet to the slow cooker.

  • Add the tomatoes to the slow cooker, and stir to mash the whole tomatoes. Cover and cook on LOW until the pork is cooked through and tender when pierced with a fork, about 7 hours. Transfer the pork to a plate, and shred with 2 forks.

  • Increase the slow-cooker heat to HIGH. Stir in the shredded pork, kale, and remaining 1 teaspoon salt. Cover and cook until the kale is tender, about 5 minutes. Stir in the vinegar.

  • Cook the pasta according to the package directions. Serve the ragout over the pasta.

Nutrition Facts

461 calories; 9 g total fat; 3 g saturated fat; 668 mg sodium. 65 g carbohydrates; 5 g fiber; 7 g sugar; 27 g protein;