Pasta With Slow-Cooker Pork Ragù

Pasta With Slow-Cooker Pork Ragù

  • Serves : 4
  • Hands-On Time : 
  • Total Time : 

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. large carrot, chopped
  2. medium onion, chopped
  3. cloves garlic, chopped
  4. tablespoons tomato paste
  5. teaspoon dried thyme
  6. teaspoon dried oregano
  7. kosher salt and black pepper
  8. 11 4.5-ounce can diced tomatoes
  9. 1  1/2 pounds boneless pork shoulder or butt, trimmed and cut in half
  10. 3/4 pound fettuccine
  11. 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.

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