Slow Cooker Sunday Sauce
Pork shoulder and ground beef slow cooked with fresh tomatoes and vegetables then served over pasta.
servings: 8
total time: 10 hours
recipe by: Frankie
Ingredients
- 4 pounds roma tomatoes
- 1 TBSP olive oil
- 2 pounds boneless pork butt/shoulder
- salt & freshly ground black pepper
- 1 pound ground beef
- 1 large yellow onion, small chopped
- 2 medium carrots, finely grated
- 6 medium garlic cloves, chopped
- 1 TBSP dried oregano
- 1 tsp dried basil
- 2 bay leaves
- 2 pounds uncooked spaghetti
- freshly grated Parmesan cheese for serving
Directions
- Use a sharp knife to cut a shallow X mark on the bottom (the opposite side of where the stem would be) of each tomato.
- Bring a large pot of water to a boil then add the tomatoes to the boiling water and boil for 1 minute. After 1 minute use a slotted spoon to transfer the tomatoes to a large bowl of ice water.
- When the tomatoes are cool enough to handle peel off the skins, the skins should peel off easily starting from where you cut the X mark.
- Roughly chop the tomatoes then place them in a 6-quart slow cooker.
- Heat the olive oil in a large saute pan over medium-high heat. Season the pork generously with salt & pepper on all sides then sear the pork until well browned on all sides, about 4 minutes per side. Transfer the pork to the slow cooker on top of the tomatoes and set aside.
- Keep the pan over medium-high heat and add the ground beef. Break up the ground beef into bite-size chinks and cook until browned, about 5 minutes. Transfer the browned beef to the slow cooker with the pork and set aside.
- Keep the pan over medium-high heat and add the onion, carrots, garlic, oregano, basil, bay leaves, 2 tsp salt, and 1/2 tsp black pepper to the pan. Cook, stirring often, until vegetables soften, about 6 minutes.
- Add 1/4 cup of water to the pan then use a wooden spoon or spatula to scrape the bottom of the pan to release any stuck on bits. Transfer the contents of the pan to the slow cooker.
- Place the lid on the slow cooker and cook on LOW for about 8 hours or until the pork is very tender.
- Take the lid off the slow cooker and continue to cook the sauce in the slow cooker, occasionally breaking up the pork and tomatoes and stirring, for about 1 more hour or until sauce thickens.
- Bring a large pot of water to a boil and cook your spaghetti according to package directions. Drain and set aside.
- Taste the sauce and season with additional salt & pepper if needed.
- Serve the cooked spaghetti with the sauce and top with freshly grated Parmesan.
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