- 10 minutes
- 6 hours
- 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.