Slow cooker pork ragù
Prep:
10 mins
Cook:
480 mins
Using pork in a delicious red sauce for pastas, over rice or in between a soft roll will make an indulgent and full bodied recipe, easily frozen for a later date.
1 large carrot chopped
1 medium onion, chopped
2 cloves garlic, chopped
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried oregano
400g tinned chopped tomatoes
1 ½ kg boneless pork shoulder (trimmed and cut in large chunks
Pasta of choice, for serving
Parmesan, for serving (optional)
In a 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 mix well to coat.
Cover and cook on low for 8 hours or on high for 6 hours.
Twenty minutes before serving, cook the fettuccine according to the package instructions drain and return it to the pot.
Use 2 forks to shred the pork and mix it into the cooking liquids.
Toss the pasta with the ragù and sprinkle with the Parmesan if using then serve.
Serves
4
Preparation Time
10 minutes
Cooking Time
480 minutes
Main ingredients
Pasta & Noodles, Pork, Vegetables
Recipe Type
Dinner, Family Dinners, Slow cooking
Cuisine
Italian
Level of Difficulty
Easy
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