Food & Drink Magazine

Slow Cooker Pork Ragu with Fettuccine

By Fitnspicy @fitnspicy

When we got out for Italian food I am always drawn to the hearty comfort foods like ragu or baked pastas. I love that cooked all day flavor. Now I really don’t have time for that during the week but throwing a pork roast in the slow cooker on Sunday is pretty easy to do.

While I was at the gym on Sunday morning Scott spent a whole ten minutes and got this going in the crockpot. Even by the time I came home the house was already smelling amazing. Fast forward 7 hours and I was coming home from a party and all I could think about was the pork ragu with fettuccine and the cabernet sauvignon we were going to have for dinner.

This is hearty, rich comfort food. While not unhealthy I wouldn’t call this a superfood. But it tasted pretty darn good. Served over fettuccine noodles (and I didn’t even buy wheat, I wanted the straight up regular noodles) with the pork and a sprinkling of parmesan on top. It is seriously hard not to love this. If you do want it “saucier” you could have a jar of your favorite pasta sauce the last hour that the ragu is cooking and it will reduce down.I liked the flavor with just the pork and a bit of the juice.

It was even better with a hearty glass of red, comfortable clothes on and an evening in with my husband before leaving for a business trip. Real Simple really does have great inspiration for recipes, especially this one. It was the perfect Sunday dinner.

Pork Ragu (2 of 3)

Pork Ragu (3 of 3)

Slow Cooker Pork Ragu with Fettuccine

Slow Cooker Pork Ragu with Fettuccine

by A Fit and Spicy Life

Prep Time: 10 Minutes

Cook Time: 8 Hours

Keywords: entree pork pasta


Ingredients (Serves 4)

  • 1 large carrot, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt/Pepper
  • 1 14.5-ounce can diced tomatoes
  • 1 1/2 pounds boneless pork shoulder or butt, trimmed and cut in half
  • 3/4 pound fettuccine
  • Parmesan cheese


In a 4- to 6-quart slow cooker, combine the carrot, onion, garlic, tomato paste, thyme, oregano, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the tomatoes (and their juices); add the pork and turn to coat.

Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).

Twenty minutes before serving, cook the fettuccine according to the package directions; drain and return it to the pot. Meanwhile, using 2 forks, shred the pork and mix it into the cooking liquid. Toss the pasta with the ragù and sprinkle with the Parmesan.

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