SMOKY eggplant Ragù with Pappardelle

Serves 2-4


1 jar (16oz) Roasted Eggplant Sauce
1 1/2 lb. pork shoulder
Salt & pepper, to taste
1 1/2 cups dry red wine
1 cup beef stock
1 8-oz. package of pappardelle
Shaved parmesan, for serving

This pork ragu recipe is deliciously easy, without the extra hours in the kitchen. Just put it in your slow cooker and 4 hours later, you’re ready to eat—no hassle necessary! Plus, all that flavor comes from just a handful of wonderful ingredients, so you don’t have to run all over the store looking for every little herb and spice. Our Roasted Eggplant Sauce takes the complication out of dinner, thanks to its combination of sweet ripe tomatoes, meaty eggplant and fresh garlic and parsley.
Smoky Eggplant Ragu with Pappardelle

Smoky Eggplant Ragu with Pappardelle


Set slow cooker to high. Season pork with salt and pepper liberally. Add 1 cup of the red wine, pork and beef stock to the slow cooker and cook for 4 hours.

Remove pork from the slow cooker and use two forks to shred the meat. Discard liquids in slow cooker.

In a large pot, add the shredded pork and remaining 1/2 cup of red wine, Roasted Eggplant Sauce and let simmer for 15-20 minutes.

While the meat and sauce simmer, boil the pappardelle according to the packaging instructions.

Toss pappardelle with ragu until evenly coated, then serve, top with parmesan.