Slow Cooker Pork Ragu with Pappardelle
- Serves
- 6 servings
- Prep
- 15 min
- Cook
- 480 min
- Cost
- $21.00
- Nutrition
- 650 cal · 52g protein
- slow-cooker
- freezer-friendly
- make-ahead
- comfort-food
- high-protein
🍳 slow cooker · Picky-eater safe bet: plain noodles
Slow Cooker Pork Ragu with Pappardelle is a Italian weeknight dinner that serves 6 and is on the table in about 495 minutes, for around $21 in groceries. You'll need slow cooker, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Simple green salad (5 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- 6-quart slow cookerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2½ lb boneless pork shoulder
- 1 can no-salt-added crushed tomatoes (28 oz)
- 2 tbsp tomato paste
- 1 count yellow onion
- 2 count carrots
- 4 cloves garlic
- 2 tsp italian seasoning
- 1 lb pappardelle pasta
- 3/4 cup parmesan cheese
- 2 tsp salt
- 1/2 tsp black pepper
Steps
- In the morning, put the finely chopped onion, grated carrots, and garlic in the slow cooker and stir in the crushed tomatoes, tomato paste, Italian seasoning, and 1 tsp salt.
- Season the pork with salt and pepper, nestle it into the sauce, and cook on LOW for 8 hours (or HIGH for 5) until the pork is fork-tender (well past 145°F).
- At dinner time, shred the pork with two forks right in the sauce and skim off any extra fat.
- Cook the pappardelle in salted boiling water and drain.
- Toss the pasta with a few ladles of ragu and top with parmesan.
- Picky eaters can have plain pasta with parmesan and a scoop of shredded pork on the side.
- Make ahead: chop the onion, carrots, and garlic the night before and refrigerate. Cool leftover ragu and freeze it in portions.
On the side: Simple green salad (5 min)
2 bags bagged salad greens, 1 bottle salad dressing
- Put the greens in a bowl and toss with dressing just before serving.
Nutrition per serving
- Protein
- 52 g
- Carbohydrates
- 58 g
- Fiber
- 2 g
- Sugar
- 8 g
- Fat
- 18 g
- Saturated fat
- 7 g
- Sodium
- 980 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop