This dish is a classic slow cooker delight, and yes... you can have pasta because the glycemic index of pasta is in the low range at 52. The thing to watch is the portion size determining the glycemic load, so take the time to measure out a two oz portion. It's not much, I'll give you that, but it's better than no pasta at all. :-) Alternately, you can use pearl barley for an even lower glycemic index. Enjoy!
Ingredients:
- 3-4 lbs country style pork ribs
- 2 28oz cans Redpack whole peeled tomatoes in thick puree
- 2 tbsp olive oil
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 2 medium onions cut up
- several cloves garlic minced
- 1/2 tsp thyme
- 1 can tomato paste
- 1 cup of wine that you feel pairs well with pork
- salt & pepper to taste
- 8 oz pasta of choice (This makes four 2 oz servings)
Preparation:
Place the oil, carrots, celery, onions, garlic, thyme and 1/2 can tomato paste in a large skillet and cook on medium flame 8-10 minutes. Stir in half the wine and pour mix into slow cooker. Mash the tomatoes by hand with a masher and mix into slow cooker.
Brown
the pork in same skillet and place into sauce in slow cooker, submerging the
meat. Deglaze the skillet with the rest of the wine and add to slow cooker.
Cook for ~7 hours on low. Spoon off the fat/oil before removing meat to a
covered serving bowl. Stir remaining tomato paste into slow cooker to thicken
up sauce.
Add fresh flat leaf parsley to slow cooker while preparing the pasta separately for an additional burst of fresh :-) Once pasta is cooked, divide into 2 oz servings and top with pork and veggies. Alternately serve pork over pearl barley for an even lower glycemic index.
Blessed be... and happy cooking!