Slow-Cooker Pork Shoulder and Pancetta Ragu with Penne

In a large fry pan over medium-high heat, warm the olive oil. Add the pancetta and cook, stirring often, until lightly browned, about 3 minutes. Add the onion, carrots, garlic and 1 tsp. salt and cook, stirring often, until the vegetables have softened, about 6 minutes. Stir in the tomato paste, followed by the wine, and then add the crushed tomatoes, diced tomatoes and their juices, parsley, oregano and thyme, and stir to mix well. Bring to a simmer and remove from the heat.

Pour the tomato mixture into a slow cooker, then add the pork and submerge it in the mixture. Cover and cook on low for 6 hours. The pork should be very tender.

Transfer the pork to a cutting board. Using 2 forks, pull the pork into shreds, removing and discarding any large bits of fat. Let the tomato sauce stand for a few minutes, then use a large spoon to skim the fat from the surface. Return the shredded pork to the sauce, cover and cook on low for 15 minutes to warm through.

While the sauce is warming, bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta and cook until al dente, according to the package directions. Drain and transfer to a shallow serving bowl.

Add about half of the sauce to the pasta (enough to coat it well) and toss to coat evenly. Garnish with Parmesan and parsley and serve. Let the remaining sauce cool to room temperature, then transfer to 1 or more airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Serves 6 to 8, plus leftover sauce.

Adapted from Williams Sonoma Everyday Slow Cooking (Weldon Owen 2018)