Italian, Pasta, Pork

Pork Ragu and Pasta


  • 2 cans (14 1/2 oz.) Italian-seasoned diced tomatoes
  • 1 medium onion, chopped
  • 1 c. chopped carrots
  • 4 cloves garlic, finely chopped
  • 1 t. salt
  • 1/2 t. black pepper
  • 1/2 t. dried oregano
  • 1/4 t. red pepper flakes
  • 2 lbs. country-style pork ribs
  • 1/2 lb. zucchini, diced
  • 1 lb. whole wheat farfalle pasta, cooked
  • 1 c. shredded Italian 4-cheese blend

Coat slow cooker with nonstick cooking spray. Add tomatoes, onion, carrots, garlic, 1/2 t salt, 1/4 t. pepper, oregano and red pepper flakes. Stir to combine. Add ribs and cover with sauce. Scatter zucchini over top. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Remove ribs and shred meat. Discard bones and stir shredded meat back into sauce. Stir in remaining salt and pepper. Stir half sauce (about 4 cups) into pasta. Freeze extra sauce.

Makes 6 servings (plus 4 cups extra sauce for second meal.)


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