SERVES 2-4

INGREDIENTS

1 jar 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

PREPARATION

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.