Slow cooker pork ragù

Prep: 10 mins
Cook: 480 mins
Slow cooker pork ragù
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.


Preparation Time
10 minutes

Cooking Time
480 minutes

Main ingredients
Pasta & Noodles, Pork, Vegetables

Recipe Type
Dinner, Family Dinners, Slow cooking


Level of Difficulty


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