PORK RAGU WITH PAPPARDELLE | SLOW COOKER | PASTA

Ingredients

• 4 to 5 lb pork shoulder, fat trimmed and cut into pieces
• kosher salt/black pepper
• 2 TBLS olive oil
• 4 garlic cloves, minced
• 1/2 white onion, minced
• 1 large carrot, minced
• 1 stalk celery, minced
• 1 tsp thyme, fresh or dried
• 1 tsp rosemary, fresh or dried
• 2 TBLS tomato paste
• 1 C dry red wine
• 1 28 oz can crushed tomatoes
• 1 to 1 1/2 C chicken broth
• 2 TBLS fresh chopped parsley
• 1 lb Pappardelle pasta
• freshly grated Parmesan cheese
• olive oil, for drizzling