Pork Ragu with Pasta

Pork Ragu with Pasta
Servings: 8 Prep 10 mins Cook 11 mins Slow Cook 5 1/2 hours on HIGH or 7 hours on LOW


  • 3 teaspoons vegetable oil
  • 2 carrots, peeled, halved and sliced
  • 2 ribs celery, sliced
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 pounds boneless country-style pork ribs
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 28 ounce can crushed tomatoes
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon each pepper and salt
  • 1 pound cooked bow-tie pasta

Make It

1. In large skillet, heat 1 1/2 teaspoons of the oil over high heat. Add carrots, celery, onion and garlic; cook, stirring, about 5 minutes or until vegetables are browned. Remove from skillet. Add the remaining 1 1/2 teaspoons oil and the pork ribs; cook about 5 minutes or until browned.

2. Transfer pork ribs to 5-quart slow cooker. Top with vegetables. In small bowl, stir together broth and tomato paste; add to cooker. Stir in tomatoes and half of the Italian seasoning and pepper. Cook for 7 hours on low-heat setting or for 5 1/2 hours on high-heat setting.

3. Skim off fat. Remove pork ribs with a slotted spoon to platter; let cool. Stir remaining Italian seasoning, remaining pepper and the salt into cooking liquid in cooker. Shred pork (or pull into bite-size chunks) and add to cooking liquid. Serve over pasta.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 459, Fat, total (g): 13, chol. (mg): 73, sat. fat (g): 4, carb. (g): 55, fiber (g): 6, pro. (g): 32, sodium (mg): 503, Percent Daily Values are based on a 2,000 calorie diet.