Pasta With Slow-Cooker Pork Ragù

Pasta with Slow-Cooker Pork Ragù
Yunhee Kim
Make the rich, flavorful pork-and-tomato sauce in a slow cooker for delicious results with minimal effort.

Get the recipe for Pasta With Slow-Cooker Pork Ragù.
Serves 4
preparation
10
minutes
cooking
495
minutes

Ingredients

1
large carrot, chopped
1
medium onion, chopped
2
cloves garlic, chopped
2
tablespoons
tomato paste
1
teaspoon
dried thyme
1
teaspoon
dried oregano
kosher salt and black pepper
1
14.5-ounce can diced tomatoes
1 1/2
pounds
boneless pork shoulder or butt, trimmed and cut in half
3/4
pound
fettuccine
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.

 

Dawn Perry
January 2013

Nutritional Information

  • Per Serving
  • Calories 677
  • 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
What does this mean? See Nutrition 101.