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.

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

28 Shares

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