Eric Brown

Reading Time: 3 minutes

Cast Iron Cooking 

Whether it’s called red sauce, sugo or gravy, you’ll find a big pot of the rich tomato sauce simmering all Sunday long in many Italian-American households. Every family has their own version, but this recipe includes shreddy pork shoulder, sausage and meatballs. This slow-cooker version lets you simmer it overnight or while you’re not home, and without splatters and stirring (though you can also make it on a stovetop). Once the sauce is done, coat pasta in the sauce, spoon the meats on top and serve it with a green salad, crusty bread and red wine. Sauce can be kept refrigerated for up to one week and frozen for up to three months.

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INGREDIENTS -2 (28-ounce) cans crushed tomatoes -3 basil sprigs -2 pounds boneless pork shoulder, cut into 3-inch chunks  -Kosher salt and black pepper -¼ cup extra-virgin olive oil, plus more as needed -1 pound hot or sweet Italian sausage, or a combination -1 yellow onion, coarsely chopped -6 garlic cloves, smashed and peeled -⅓ cup red wine -1 pound uncooked homemade or store-bought meatballs -1 ½ pounds tubular or long noodles, like rigatoni or spaghetti  -Grated Parmesan or pecorino, for serving

PREPARATION -In a 6- to 8-quart slow cooker, add the crushed tomatoes and basil sprigs. -Season the pork shoulder all over with salt and pepper. -In a large Dutch oven, heat 2 tablespoons oil over medium-high. -Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. -Transfer pieces to the slow cooker as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. -Transfer to the slow cooker.  -Reduce the heat to medium-low. -Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. -Season with salt and pepper, and cook until softened, 2 to 4 minutes. -Add the red wine, stirring to scrape up the browned bits on the bottom of the pot, and cook until the wine is nearly evaporated, 2 to 4 minutes. -Scrape the onion-wine mixture into the slow cooker, and stir to combine. -Add the meatballs on top. (It’s OK if they’re sticking out of the sauce.) -Cook on low for 6 to 8 hours, until the pork shoulder falls apart when shredded with a fork.  – When you’re ready to eat, bring a large pot of salted water to a boil. -Add the pasta to the boiling water and cook according to package instructions until al dente. -While the pasta boils, slice the sausage and shred the pork shoulder on a cutting board, and leave it there. -When the pasta is al dente, reserve ½ cup pasta water, then drain and return the pasta to the pot. Over medium heat, toss the pasta with enough sauce to coat (about 4 cups), adding pasta water as needed until the sauce clings to the pasta. (Some meatballs might end up in the pasta pot; that’s OK.) Return the sausage and pork shoulder to the remaining sauce in the slow cooker.Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.