Slow Cooker Pork Ragu

By The Stay At Home Chef

Ingredients

1 carrot (peeled and chopped)
1 onion (peeled and diced)
1 red bell pepper (cored, seeded, and diced)
2 celery ribs (diced)
2 teaspoons minced garlic (about 2 cloves)
2 (14.5 ounce) diced tomatoes (drained)
15 ounces tomato sauce
6 ounces tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2-3 pounds boneless pork butt roast
1 pound fettuccine
1/2 cup shredded parmesan cheese

Prep Time20mins
Cook Time480mins
Servings8

Instructions

Combine the 1 carrot, 1 onion, 1 red bell pepper, 2 celery ribs, 2 teaspoons minced garlic, 2 (14.5 ounce) diced tomatoes, 15 ounces tomato sauce, 6 ounces tomato paste, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper in a slow cooker.

Put the 2-3 pounds boneless pork butt roast into the slow cooker. Cover and cook on low 8 to 10 hours, until pork shreds easily with a fork.

Cook the 1 pound fettuccine according to package directions.

Shred the pork and serve over cooked pasta, topped with a little parmesan cheese.