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Recipe Summary

prep:
15 mins
slow-cook:
6 hrs on HIGH or 8 hours on LOW
Yield:
6 servings (plus 4 cups sauce for second meal)
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Ingredients

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Directions

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  • Coat slow cooker bowl with nonstick cooking spray.

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  • Add tomatoes, onion, carrots, garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, oregano and pepper flakes. Stir to combine. Add ribs and cover with sauce. Scatter zucchini over top.

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  • Cover and cook on HIGH for 6 hours or LOW for 8 hours.

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  • Remove ribs and shred meat. Discard bones and stir shredded meat back into sauce; stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

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  • Stir half the sauce (about 4 cups) into pasta, adding some of the cooking liquid, if desired. Stir in cheese and serve. Freeze extra sauce for future.

Nutrition Facts

474 calories; total fat 10g; saturated fat 4g; cholesterol 58mg; sodium 559mg; carbohydrates 62g; fiber 4g; protein 32g.

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