Pasta With Slow-Cooker Pork Ragù
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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).
- 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.
Nutritional Information
- Per Serving
- Calories 677
- Fat 19g
- Sat Fat 7g
- Cholesterol 133mg
- Sodium 672mg
- Protein 49g
- Carbohydrate 74g
- Sugar 9g
- Fiber 5g
- Iron 7mg
- Calcium 78mg
What does this mean? See
Nutrition 101
.
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