Pasta With Slow-Cooker Pork Ragù

By melanieroe

Serves 4| Hands-On Time: 10m| Total Time: 8hr 15m

Nutritional Information
Per ServingCalories 677Fat 19g Sat Fat 7g Cholesterol 133mg Sodium 672mg Protein 49g Carbohydrate 74g Sugar 9g Fiber 5g Iron 7mg Calcium 78mg

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

Preparation

Step 1

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.