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Pasta With Slow-Cooker Pork Ragù March 30, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

This was a recipe I came across and new I had to make. I love a good, rich pasta sauce. Most I see are with beef, some with chicken but not that many with pork that catch my interest. I’m not a big pork person but I really enjoyed this. The hubs thought it was so so but I don’t agree. I was worried at first when I saw that there was no sugar in the recipe as tomato paste can be tart but the carrots really added a good bit of sweetness.


  • 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

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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).

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Add the pork and turn to coat.

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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.

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Toss the pasta with the ragù and sprinkle with the Parmesan.

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One Response to “Pasta With Slow-Cooker Pork Ragù”

  1. Khyra's Mom Says:

    Another I’ll be saving for future tasty fun!

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