Pork Ragu

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READY IN: 8hrs 20mins
Recipe by Chris Reynolds

I found this recipe in Woman's Day.

Ingredients Nutrition


  1. In a slow cooker, combine the tomatoes, garlic, carrots, onion, wine, oregano, salt, and pepper.
  2. Add the pork and cook, covered, until the pork is cooked through and easily pulls apart, 6 to 8 hours on low or 4 to 5 hours on high,.
  3. Twenty minutes before serving, cook the pasta according to package directions. Using a fork, break the meat into smaller pieces, then stir into its cooking liquid; fold in the parsley.
  4. Serve the pork over the pasta and sprinkle with the Parmesan.
  5. NOTE: The ragu may be frozen for up to 3 months. Thaw in the refrigerator overnight. Reheat in a large saucepan, covered, over medium heat about 10 minutes. Add 1/4 to 1/2 C water if it starts to dry out.

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