Ever feel like you just can’t get rid of that irksome 5 pounds that just hangs around and you just know you want to lose? You work out all the time but somehow that last 5 just won’t get lost. Well ever since I started this blog I have come to realize the problem. Pasta. But I won’t let it stop me. It’s just too good!
Though I won’t be confessing my pasta addiction a problem , I’ll be the first to admit that crock pots are not my favorite method of meal making. I understand that they are easy and good for those on-the-go but (no matter how safe) the idea of leaving it on all day while I am at work-seems like a fire hazard.
Instead of Setting it and Forgetting it, I Set it and Think About It ALL DAY!
Today though I left it alone and crossed my fingers that my Pasta with Slow Cooker Pork Ragu would be delicious and that my house would still be standing when I arrived home to eat it.
I got the idea for this recipe from Real Simple. Of course it deserved some Hungry Apple changes 🙂
Just throw some ingredients into the slow cooker.
This recipe calls for 4 tablespoons of tomato paste. If you don’t want to waste the rest of the can, might I suggest the resealable tube of tomato paste. This stuff is great.
Add the pork tenderloin.
Mix it up.
Make some noodles.
The house is still here and the ragu really was good too.
PASTA WITH SLOW COOKER PORK RAGU
1 large onion, diced
1 14.5 ounce can petite diced tomatoes
1 14.5 ounce can diced tomatoes
8 ounces fresh mushrooms
4 cloves garlic, minced
4 tablespoons tomato paste
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon cracked red pepper
2 teaspoons sea salt
15 grinds freshly grated pepper
1 1/2 pounds pork tenderloin (you could use butt or shoulder if you like)
2 9 ounce packages of fresh fettuccine (i used buitoni)
grated parmesan for serving
1/4 cup freshly chopped parley, for serving
Instructions and directions:
In a slow cooker combine: onion, the can of diced tomatoes with their juice (save the petite can for later), garlic, thyme, oregano, parsley, cracked red pepper, salt and pepper. Stir well. Add the pork and stir to coat.
Cover and cook on low for 7-8 hours or high for 5-6 until the pork is very tender.
When one hour remains on the cooking time, shred pork. Add petite diced tomatoes and mushrooms. Stir well. Recover and cook for remaining hour. Season with salt and pepper.
When sauce is ready, cook pasta according to package instructions.
Toss pasta with sauce and top with parmesan and parsley.
Adapted from Real Simple