1/4 lb pork shoulder
1 red onion sliced into quarter rings
1 carrot sliced into strips
1/2 cube of chicken bouillon
2 garlic cloves
1 can plum tomatoes or fresh plum tomatoes
2 tbsp dried basil
½ tsp oregano
½ tsp thyme
½ tsp rosemary
6 oz red wine
1/4 cup shredded smoked Gouda
2 cups arugula or to taste
3/4 cup of Casarecce Pasta
1 cup of fresh basil for garnish
Salt and Pepper for pork shoulder rub
Slice your Pork Shoulder into 1/2 inch to 1 inch slices. Rub Salt and Pepper into your pork shoulder and place into your rice cooker.
Slice onion and carrot and place it into rice cooker. Place garlic cloves and tomatoes into the rice cooker.
Add basil, oregano, thyme, rosemary and wine into your sauce and close the lid. Press slow cook function and set the timer for 5 hours.
When your sauce is done cooking, shred your pork shoulder in the sauce.
Boil water and cook your pasta until “al dente” (It usually takes around 10-11 minutes).In a large bowl, incorporate your arugula, pasta, pasta sauce, and shredded cheese.
Serve hot and garnish with basil.
The sauce tastes even better a day later so save some for later!
Over To You
What is your version of Genovese sauce? Share and inspire us.