Serves 6

  • 1 lb grass-fed beef stew meat
  • 2 bone-in pasture-raised pork chops, about 8 oz total
  • 1 onion, chopped
  • 4 carrots, peeled and grated
  • 2 celery stalks, thinly sliced
  • 4 garlic cloves, minced
  • One 14 1/2-oz can diced tomatoes
  • 1/4 cup tomato paste
  • 1 tsp. dried oregano or 1/2 tsp. chopped fresh oregano
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. ground cinnamon
  • 1 lb gluten-free pasta
  • 1/2 cup grated Parmesan

    Put the beef, pork chops, onion, carrots, celery, garlic, diced tomatoes, tomato paste, oregano, salt, pepper and cinnamon in the slow cooker. Cover the slow cooker and cook on the high setting for 4 to 4 1/2 hours, until the beef and pork are fork-tender and start to fall apart. Just before the beef and pork is ready, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and set aside. Shred the beef and pork with two forks, discarding the bones. Return the shredded meat to the slow cooker and toss with the sauce until well coated.

    Add the pasta and toss until well coated.

    Spoon into bowls and serve immediately with the Parmesan for passing at the table.

    Per serving: 469 calories, 33 g protein, 51 g carbohydrates, 8 g fat (3 g saturated fat), 56 mg cholesterol, 8 g sugars, 5 g fiber, 537 mg sodium

    From The Healing Slow Cooker (Chronicle) by Jennifer Iserloh.


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