Prep 45 mins
Cook 8 mins
America's Test Kitchen
- 3 lbs country-style boneless pork ribs, trimmed and cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 2 onions, chopped medium
- 12 garlic cloves, minced
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 1 (28 ounce) can crushed tomatoes
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons minced fresh oregano (or 2 t. dried)
- 1⁄4 teaspoon red pepper flakes
- 2 bay leaves
- 1⁄4 cup minced fresh parsley
- Dry the pork with paper towels, then season with salt and pepper.
- Heat 2 teaspoons of the oil in a 12-inch skillet over med-high heat until just smoking.
- Brown half of the pork, about 10 minutes, then add to the slow cooker.
- Return the skillet to med-high heat and repeat with 2 more teaspoons oil and the remaining pork.
- Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering.
- Add the onions and 1/4 tsp salt and cook until softened, about 5 minutes.
- Stir in the garlic and cook for 15 seconds.
- Stir in the wine and tomato paste, scraping up any browned bits.
- Simmer until the wine has reduced by half, about 3 minutes, then pour into the slow cooker.
- Add the crushed tomatoes, diced tomatoes with their juice, the oregano, red pepper flakes, and bay leaves to the slow cooker.
- Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the meat is tender.
- Let the sauce settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
- Use a wooden spoon or spatula to break up the pieces of meat.
- Before tossing the sauce with cooked pasta, discard the bay leaves, stir in the parsley, and season with salt and pepper to taste.