Adapted from Real Simple
Makes 6 Servings
1 cup carrots, diced finely
1 medium onion, diced finely
1 tbsp minced garlic
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried oregano
kosher salt and black pepper
1 14.5-ounce can diced tomatoes
24 oz. (1.5 pounds) boneless pork butt, trimmed and cut in half
12 oz. fettuccine
6 tbsp parmesan
In a slow cooker, combine carrot, onion, garlic, tomato paste, thyme, oregano, ¾ teaspoon salt, and ¼ teaspoon pepper. Add tomatoes (and juices); add pork and turn to coat. Cover and cook until the pork is very tender, on on high for 5. Remove pork, shred it with two forks, and add it back to the slowcooker for 20 minutes. During this 20 minutes, cook fettuccine according to package directions; drain and return to the pot. Toss pasta with ragù and sprinkle with Parmesan.
Nutritional Information: 525 calories, 52 carbs, 20 fat grams and 31 protein grams.
Review: Excellent! Has lots of flavor, probably from the pork shoulder vs. a tenderloin or more lean meat. Loved the tomato taste and it made a nice broth for the noodles. We will definitely have this again – very simple. Make sure to buy the boneless pork butt if you can! (if you can’t, throw it bone-in to the slowcooker and let the meat fall off the bone – don’t waste time cutting it).
