Our Thursdays now promise to be steeped in commute and chaos. After a long day of work, a 45-minute commute to the other end of the county, a quick jaunt to piano lessons, and a return trip home, the last thing I want to think about is cooking a meal, despite my love of the kitchen.
A and I decided that Thursdays would have to be crock pot days, which are normally greeted with enthusiasm. Crock pot days mean rich stews, deep braises, and hearty soups.
But Thursday's high was going to register near 90 degrees.
A summer ragu? Summer? As in easy in my crock pot and yet light?
Can you hear the angels singing?! Thank you, Woman's Day.
This was very easy and absolutely delicious. Here's my weekday friendly version. Enjoy.
You need:
1/2 c. dry white wine
1/4 c. tomato paste
Salt and pepper
1 1/2 lbs tomatoes, seeded and cut into 1" pieces (or one 28-oz can of diced tomatoes)
4 cloves garlic, minced
2 carrots, peeled and cut into 1/4" pieces
2 medium onion, chopped
1/4 c. Parmesan cheese
2 lb. pork tenderloin
4 sprigs basil, torn
12 oz. fettucine
The night before, mix the wine, tomato paste, tomatoes, garlic, carrots, onion, and Parmesan cheese in a bowl. Season with salt and pepper. Place in the refrigerator. The next morning, place the pork tenderloin in the crock pot. Top with the mixture you made the night before. Cook 8 hours on low. Right before serving, cook the pasta according to directions and shred the pork in the pot. Top the pasta with the ragu. Sprinkle with basil and extra Parmesan cheese, if desired.
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