Pasta with Slow-Cooker Pork Ragu

By mschweickert

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

Details

Preparation time 10mins
Cooking time 500mins

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.