Pasta with Slow Cooker Pork Ragù

slow-cooked beef ragu pasta

Sounds difficult but so easy peasy!!!!!

Thanks for the recipe, LSD Debbie!


  • 1 large carrot, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 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
  • kosher salt and black pepper to taste
  • grated Parmesan cheese, for serving

Preparation Instructions:

  • In a 4-to 6-quart slow cooker, combine the carrot, onion, garlic, tomato paste, thyme, oregano, salt and pepper. Add the tomatoes, including juices; add pork and turn to coat.
  • Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
  • 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.


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