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Slow-Cooker Chunky Pork and Mushroom Spaghetti Sauce
Slow-Cooker Chunky Pork and Mushroom Spaghetti Sauce
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Prep Time:
15 minutes
Total Time:
8 hours 35 minutes
Succulent pork rib spaghetti is a delicious twist on a classic favorite.
Ingredients:
  • 1 1/2 lb boneless pork country-style ribs
  • 1 cup frozen onions, celery, bell pepper and parsley seasoning blend (from 12-oz bag), thawed
  • 1 can (29 oz) tomato puree
  • 1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano, undrained
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sugar
  • 1 teaspoon fennel seed
  • 1 package (8 oz) sliced fresh mushrooms (3 cups)
  • 1 package (16 oz) spaghetti
  • 1 tablespoon olive or vegetable oil
  • Grated Parmesan cheese, if desired
Instructions:
  • Combine all ingredients in a 3 1/2- to 4-quart slow cooker, excluding mushrooms, spaghetti, and oil.
  • Wrap in a cozy blanket of heat and let simmer gently for 8 to 10 hours on Low.
  • Shred pork with 2 forks in the cooker, then mix in mushrooms. Turn the heat to High, cover, and cook for 15 to 20 minutes. In the meantime, prepare and drain spaghetti following package instructions.
  • Combine the oil into the sauce, then generously ladle it over the piping hot spaghetti, and finish by generously sprinkling with cheese.

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