Slow Cooker Pork Ragu
Slow Cooker Pork Ragu
Ingredients
Pork
- 2 ½ pound boneless pork loin
- ¼ teaspoon dried rosemary
- ⅛ teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
Sauce
- 2 tablespoons olive oil
- 1 28-ounce can crushed tomatoes
- ¾ cup chicken stock
- 1 small onion, diced
- ⅓ cup grated carrots
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 1 bay leaf
- ¼ cup red wine
Pasta
- 16 ounces wide egg noodles
Instructions
- 1
Season pork loin with rosemary, thyme, salt and pepper, to taste, rubbing in thoroughly on all sides.
- 2
Heat canola oil in a Dutch oven or large pot over medium high heat. Add pork loin and sear both sides until browned, about 3-4 minutes per side.
- 3
Place pork loin into a slow cooker and top with crushed tomatoes, chicken stock, onion, carrots, tomato paste, garlic, bay leaf, wine, salt and pepper, to taste. Cover and cook on low heat for 8 hours or high for 4-5 hours.
480 min - 4
Remove pork loin and bay leaf from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste. Cover and keep warm for an additional 30 minutes.
30 min - 5
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 6
Serve pasta immediately topped with pork mixture.
