SLOW-COOKER PORK RAGU

Slow-Cooker Pork Ragu image

This slow-cooked pasta sauce goes well beyond the average spaghetti topper with all-day slow-cooked flavor. Pork shoulder, bacon and aromatic vegetables cook in a crushed tomato sauce and thicken to a hearty, rich consistency that pairs well with rigatoni pasta in particular. Make it a day ahead when you have some extra time, and let the flavors mellow and meld-or just be sure to save some leftovers! This take on a classic Italian sauce is sure to impress your dinner table regulars and special guests alike.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h40m

Yield 8

Number Of Ingredients 13

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Ingredients

8 slices applewood smoked bacon, chopped (half of a 12-oz package)
1 1/2 lb boneless pork shoulder, trimmed and cut into 2-inch pieces
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups chopped onions
2 cups chopped carrots
5 cloves garlic, chopped
2 teaspoons dried oregano leaves
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
6 cups cooked rigatoni pasta (about 4 1/2 cups uncooked)
Shredded Parmesan cheese, if desired
Chopped fresh oregano leaves, basil or Italian (flat-leaf) parsley, if desired

Steps:

Spray 5-quart slow cooker with cooking spray.
In 5-quart Dutch oven, cook bacon over medium-high heat 10 to 12 minutes, stirring occasionally, until browned and crisp. With slotted spoon, remove bacon to small bowl.
Season pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add half of the pork to bacon drippings in Dutch oven, and cook 4 to 6 minutes, turning occasionally, until browned. With slotted spoon, remove pork from Dutch oven to slow cooker. Repeat with remaining pork.
Add onions, carrots, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to Dutch oven; cook 3 to 4 minutes, stirring frequently, until softened. Stir in garlic and oregano; cook 30 seconds. Add broth; heat to simmering, stirring to remove brown bits on bottom. Transfer mixture to slow cooker with pork. Stir in tomatoes and bacon.
Cover; cook on Low heat setting 8 to 10 hours or until pork is tender and easily falls apart. Before serving, shred pork with two forks. Serve over cooked pasta. Garnish with Parmesan cheese and chopped fresh herbs.

Nutrition Facts : Calories 540, Carbohydrate 70 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Cup Ragu and 3/4 Cup Pasta, Sodium 490 mg, Sugar 5 g, TransFat 0 g