2 cans (14.5-oz each) Italian-style diced tomatoes
1 medium onion, chopped
1 cup chopped carrots
4 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/4 tsp red pepper flakes
2 lbs country-style pork ribs
1/2 lb zucchini, diced
1 lb whole-wheat farfalle pasta, cooked according to pkg directions, drained - saving some liquid
1 cup shredded 4-blend cheese (Italian-style)
Spray crock-pot or slow cooker with nonstick cooking spray.
Add the tomatoes, onion, carrots, garlic, half the salt, half the pepper, oregano, and pepper flakes. Stir to combine. Add the ribs and spoon the sauce over the ribs. Sprinkle the zucchini overall.
Place lid on cooker and cook on high for 6 hours or on low for 8 hours.
Remove the ribs from cooker; shred the meat. Discard bones and fat; stir the shredded meat back into the cooker. Stir in the rest of the salt and black pepper.
Stir 4 cups of the sauce into into the prepared, drained pasta. Add some reserved pasta liquid, if desired. Stir in the cheese and serve.
Remaining sauce can be frozen for future use.
Yield: Serves 6 (with 4 cups leftover sauce for freezing).
This is a file photo.
1 cup chopped carrots
4 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/4 tsp red pepper flakes
2 lbs country-style pork ribs
1/2 lb zucchini, diced
1 lb whole-wheat farfalle pasta, cooked according to pkg directions, drained - saving some liquid
1 cup shredded 4-blend cheese (Italian-style)
Spray crock-pot or slow cooker with nonstick cooking spray.
Add the tomatoes, onion, carrots, garlic, half the salt, half the pepper, oregano, and pepper flakes. Stir to combine. Add the ribs and spoon the sauce over the ribs. Sprinkle the zucchini overall.
Place lid on cooker and cook on high for 6 hours or on low for 8 hours.
Remove the ribs from cooker; shred the meat. Discard bones and fat; stir the shredded meat back into the cooker. Stir in the rest of the salt and black pepper.
Stir 4 cups of the sauce into into the prepared, drained pasta. Add some reserved pasta liquid, if desired. Stir in the cheese and serve.
Remaining sauce can be frozen for future use.
Yield: Serves 6 (with 4 cups leftover sauce for freezing).
Add the tomatoes, onion, carrots, garlic, half the salt, half the pepper, oregano, and pepper flakes. Stir to combine. Add the ribs and spoon the sauce over the ribs. Sprinkle the zucchini overall.
Place lid on cooker and cook on high for 6 hours or on low for 8 hours.
Remove the ribs from cooker; shred the meat. Discard bones and fat; stir the shredded meat back into the cooker. Stir in the rest of the salt and black pepper.
Stir 4 cups of the sauce into into the prepared, drained pasta. Add some reserved pasta liquid, if desired. Stir in the cheese and serve.
Remaining sauce can be frozen for future use.
Yield: Serves 6 (with 4 cups leftover sauce for freezing).
This is a file photo.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.