Pork Ragu with Pasta

By nichc

Ingredients

• 3 tablespoons vegetable oil
• 2 carrots, peeled & sliced
• 2 rib celery, sliced
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 2 pounds boneless country style pork ribs
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 can (28oz) crushed tomatoes
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound cooked bow tie pasta
• Grated Parmesan cheese (optional)

Preparation

Step 1

In large skillet hit 1 1/2 teaspoon oil over high heat. Add carrots, celery, onions & garlic; cook 5 mins, stirring until vegetables are browned. Remove from skillet. Add remaining oil & pork; cook 5 minutes or until browned.

Transfer pork to a 5-qt slow cooker. Top with vegetables. Blend broth and tomato paste; add to slow cooker. Stir in tomatoes and half of Italian seasoning and pepper. Cook on high 5 1/2 hours or low for 7 hours.

Skim off fat. Remove ribs with a slotted spoon to platter & let cool. Stir in remaining Italian seasoning, pepper & salt into broth remaining in slow cooker. Shred pork and add to the liquid, serve over pasta.

Per serving: 459 calories, 13g fat (4g sat), 32g protein, 55g carbs, 6g fiber, 503mg sodium, 73mg cholesterol.