Easy Slow-Cooker Pork Ragù

Sprinkle rib portions evenly all over with 2 teaspoons salt and pepper, rubbing seasoning into ribs so it adheres; set aside.

In the slow cooker, add onion, carrot, garlic, rosemary, thyme, bay leaf, passata, chicken stock, red wine, tomato paste, olive oil, and remaining 1 teaspoon salt. Whisk vigorously to combine well.

Nestle pork ribs into sauce, turning to coat and laying flat to cover with liquid as much as possible. Cover and cook until pork is tender and falling off the bone, 6 to 7 hours on high or 8 to 10 hours on low.

Use tongs to discard rosemary sprig, thyme, and bay leaf. If needed, use a ladle or wide spoon to skim excess fat from the top of sauce. Use tongs to remove the rib bones. The bones should slide off the meat easily. Keeping everything in the slow cooker, use a potato masher to mash until meat is broken down into small shreds and bite-sized pieces.

To serve, in a large pot, cook pasta in a pot of boiling salted water until just shy of al dente (about 1 minute for fresh pasta or 1 minute short of recommended cooking time for dried pasta). Drain, reserving about 1 cup of starchy pasta water. Return pasta to the pot you just cooked it in and add half of ragù, ½ cup cooking water; reserve remaining ragù for future use. Cook over medium-high heat, stirring until the sauce emulsifies with the pasta water and clings to the pasta, adding more pasta water a few tablespoons at a time if necessary. Serve immediately.