Pasta with Slow-Cooker Pork Ragu

By cheeserohan

Ingredients

• 1 large carrot, chopped
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 tbs tomato paste
• 1 tsp dried thyme
• 1 tsp dried oregano
• kosher salt and black pepper
• 1 14.5 oz can diced tomatoes
• 1 1/2 lb boneless pork shoulder or butt, trimmed and cut in half
• 3/4 lb 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, 3/4 tsp salt, and 1/4 tsp pepper. Add the tomatoes (and their juices), and 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.

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 ragu and sprinkle with the Parmesan.