This is one of those recipes where you let it cook all day long just as much for the aroma it fills your home with as the necessity in cooking for flavor and tenderness. You just know that the first bite is going to be incredible. I loved that when Chris came home from work, he assumed I had been working hard all day in the kitchen preparing pork ragu, though it took me just a few minutes.
I don’t tend to use my slow cooker often because I enjoy the process of cooking. I feel this recipe is the best of both worlds because I still get to thoughtfully prepare the dish. I think of the slow cooker as a way of enhancing the flavor. Still, hands on, this recipe only takes 20 minutes. You can also use a dutch oven, but would you believe I don’t own one? It’s one of those things I don’t use often enough for the space it consumes or the investment.
This recipe won bonus points in our house because at first, Adalyn didn’t even want to try it, but after a bite, she loved it and asked for seconds.
Easy Pork Ragu
- 2 carrots chopped
- 1 onion chopped
- 1 Tbsp minced onion
- 4 Tbsp tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 can crushed tomatoes
- 1 Tbsp olive oil
- 1/2 c wine
- 1 pound boneless pork shoulder or butt trimmed and cut in half
- fresh parmesan
- salt & pepper
- In a slow cooker, combine the carrot, onion, garlic, tomato paste, thyme, & oregano. Add the tomatoes with juices and pork - turn to coat.
- On low, cook for 8 hours.
- Add wine and olive oil while boiling water for pasta.
- Cook fettuccine and drain.
- Stir sauce well and pull apart pork as needed...it just about falls apart.
- Toss pasta in sauce, salt & pepper to taste & serve with fresh parmesan.