Pork Ragu & Bowtie Pasta

By mschweickert

Ingredients

• 2 cans (14 1/2 ounces each) Italian-seasoned diced tomatoes
• 1 medium-size onion, peeled and chopped
• 1 cup chopped carrots
• 4 cloves garlic, peeled and finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 pounds country-style pork ribs
• 1/2 pound zucchini, diced
• 1 pound whole-wheat bowtie (farfalle) pasta, cooked
• 1 cup shredded reduced-fat Italian 4-cheese blend

Preparation

Step 1

Directions

1. Coat slow cooker bowl with nonstick cooking spray.

2. Add tomatoes, onion, carrots, garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, oregano and pepper flakes. Stir to combine. Add ribs and cover with sauce. Scatter zucchini over top.

3. Cover and cook on HIGH for 6 hours or LOW for 8 hours.

4. Remove ribs and shred meat. Discard bones and stir shredded meat back into sauce; stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

5. Stir half the sauce (about 4 cups) into pasta, adding some of the cooking liquid, if desired. Stir in cheese and serve. Freeze extra sauce for future.