Slow Cooker Neapolitan Ragu

Looking for the perfect slow cooker recipes? Look no further, this Neapolitan slow cooker Ragu is true labour of love!

Set your slow cooker to high/hot.
Add the Napolina olive oil, lard, garlic, onions, thyme, parsley, pork ribs, pancetta and chuck steak and mix together well for a few minutes.
Next add the Napolina chopped tomatoes and passata followed by the red wine, salt and pepper and mix together well.
Pop the lid of the slow cooker on and cook on high for 8 hours until the meat is soft and falls apart and the fats have melted into the sauce.
After cooking, remove the bones from the pork ribs and roughly shred the meat in the sauce and stir until all is mixed together.
Cook the Napolina rigatoni pasta as per the packet instructions then add it into the sauce and fold together gently coating all of the rigatoni in the rich ragu.
Serve up onto four plates, add a generous helping of grated Parmesan cheese on top and enjoy!

2 tbsp Napolina olive oil

100g lard

5g fresh thyme, finely chopped

20g fresh parsley, finely chopped

500g pork ribs

100g pancetta, cut into chunks

500g chuck steak, cut into large chunks

4 cloves garlic, finely chopped

1 large white onion, finely chopped

1 tbsp Napolina tomato puree

1 can Napolina chopped tomatoes

500g Napolina passata

300ml Italian red wine (a heavy, full bodied red wine like a Chianti works perfectly!)

400g Napolina Rigatoni Pasta, cooked as per packet instructions

Salt & pepper to taste

Parmesan cheese (for serving)

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