Penne with Pork Ragu

This seems to be one of those "spring" weeks in Kansas City where you wonder where spring has gone. You know the drill: beautiful 70 degree weather pretty consistently for the past couple of weeks, trees blooming, bunnies in the yard, followed by a week-long forecast of highs in the 50s and low 60s with clouds and rain. It's enough to make you retreat to your sweatshirt and wooly socks, with a big, steamy bowl of pasta for dinner, while curled up on the couch with your favorite fleece blanket on your lap…if you're into that sort of thing. I am definitely into that sort of thing. With that in mind, I give you this recipe for Penne with Pork Ragu - a last hurrah to winter and all things cozy before the spring actually starts. Because it will actually start. And while I'm looking forward to all things grilled, farmers markets, chilled sauvignon blanc and popsicles there comes a time when I long for these cozy dishes again. It's one of my favorite things about living in a part of the country that experiences all four seasons, sometimes in random order.

Penne with Pork Ragu (adapted from foodnetwork.com)

3 lb. pork loin, trimmed of fat
1 1/2 t. salt
1/2 t. pepper
1/2 t. dried thyme
1 t. dried rosemary
1 bay leaf
2 large yellow onions, diced
5 cloves garlic, minced
1 c. low sodium chicken broth
1 (28 oz.) can crushed tomatoes
1 (3") Parmesan cheese rind (if you don't have a Parmesan cheese rind just add 1/4 c. grated Parmesan cheese)
1/2 t. crushed red pepper 
1 lb. penne pasta
Additional grated Parmesan cheese for serving, if desired

Season the pork with the salt, pepper, thyme and rosemary then place in a 4 or 6 qt. slow cooker that has been sprayed with cooking spray. Add the bay leaf, onion, garlic, chicken broth, tomatoes, Parmesan rind and crushed red pepper. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred the pork with two forks. When ready to serve cook the pasta according to the package directions then add the the crock pot with the pork ragu. Stir to combine and serve in bowls with an extra sprinkling of Parmesan if desired.

9 servings (382 calories each serving) according to my calculator on loseit.com