Pasta With Slow-Cooker Pork Ragù

pasta-slow-cooker-pork-ragu-1
Photo by Yunhee Kim
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 677 calories
    • Fat 19 g
    • Sat Fat 7 g
    • Cholesterol 133 mg
    • Sodium 672 mg
    • Protein 49 g
    • Carbohydrate 74 g
    • Sugar 9 g
    • Fiber 5 g
    • Iron 7 mg
    • Calcium 78 mg

Ingredients

  1. Check 1 large carrot, chopped
  2. Check 1 medium onion, chopped
  3. Check 2 cloves garlic, chopped
  4. Check 2tablespoons tomato paste
  5. Check 1teaspoon dried thyme
  6. Check 1teaspoon dried oregano
  7. Check kosher salt and black pepper
  8. Check 1 14.5-ounce can diced tomatoes
  9. Check 1 1/2pounds boneless pork shoulder or butt, trimmed and cut in half
  10. Check 3/4pound fettuccine
  11. Check grated Parmesan, for serving

Directions

  1. In a 4- to 6-quart slow cooker, combine the carrot, onion, garlic, tomato paste, thyme, oregano, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the tomatoes (and their juices); add the pork and turn to coat.
  2. Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
  3. Twenty minutes before serving, cook the fettuccine according to the package directions; drain and return it to the pot. Meanwhile, using 2 forks, shred the pork and mix it into the cooking liquid. Toss the pasta with the ragù and sprinkle with the Parmesan.