Slow Cooker Red Wine Pork Ragu
January 17, 2022 Comments

- Prep:
- 10 minutes
- Cook:
- 6 hours
- Serves:
- 8
Homemade ragu is one of the coziest, most comforting things you can make on a chilly evening. Because pork shoulder is best prepared “low and slow,” start this in your slow cooker at lunchtime for perfectly tender, fall-off-the-bone meat by suppertime. The red wine-spiked tomato sauce cooks with the pork, so all you need to do is boil some pasta and dinner is served!
Ingredients
Directions
- Mix the pork, tomatoes, wine, onion, carrots, Italian seasoning, fennel seed, crushed red pepper and salt together in a 6-quart slow cooker until combined.
- Cover and cook on high for 4 hours, or on low for 6 hours, until the pork is tender.
- Shred the pork into bite-sized pieces using forks and return to the slow cooker. Toss the shredded pork in the sauce to coat.
- Serve the pork ragu over cooked fettuccine, and garnish with Parmesan and parsley.
Recipe Tip: This recipe is easy to double to make more ragu. To store ragu, cover and refrigerate for up to 4 days, or freeze for up to 2 months. Reheat before using.
Recipe Tip: Don't have a slow cooker? Braise in the oven at 300°F for 3 hours, until tender.
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