Liz usually makes this but today, she let me give it a go. I needed close supervision and taste tests took place at every stage. There are no precise measurements; all amounts are approximate. It’s one of those recipes that you just put everything together and then season to taste. This was also the first time we did it in the slow cooker. We left it for 8 hours on low. The one bit of advice I would give is to use the best meat you can afford. Our fantastic local butcher, Steve Prince, gets a shout for providing all our meat.

4 pork ribs
4-5 Italian sausages
2 onions (finely chopped)
4 cloves garlic (or a lot more) (finely chopped)
3-4 tins tomatoes
3-4 fresh tomatoes
Mustard powder
Chilli flakes
Red wine
Olive oil
Salt and pepper

Heat the oil in a frying pan and seal all the meat (in batches if necessary). Put the meat in the slow cooker. Back to the frying pan and sauté the onions and garlic until soft. Add them to the slow cooker. Deglaze the pan with a glass/half a bottle of red wine and then pour that over the meat and onions. Add all the tomatoes, herbs, spices and everything else to the slow cooker. Turn on, cover and leave for about 4 hours. Taste and then season as required.
Half-assed tip: make sure the meat is under the tomato mix when cooking. It stops the meat drying out.



Optional kitchen porn:
Crockpot slow cooker

Published in: on February 19, 2012 at 10:52 pm  Leave a Comment  
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