Slow Cooker Pork Ragu

Pep and forget, and come home at the end of the day to a restaurant-quality Italian dinner! This recipe takes a classic Italian pasta and makes it easy using the slow cooker. All you need to do is chop up your veggies, then add the rest of the ingredients and let the slow cooker do the rest! Serve over fettuccine with a sprinkle of Parmesan cheese

Contents

Ingredient Notes Pasta Options Pork Must-Knows Storage and Reheating Instructions

For more Italian recipes, try our Classic Bolognese or our Most Amazing Lasagna.

Why My Recipe

Quick and easy prep time, and the slow cooker takes care of the rest!
Loaded with peppers, onion, and other good-for-you veggies.
Tender and juicy pork roast slowly simmered in a flavorful tomato sauce.

Slow Cooker Pork Ragu over noodles in a bowl topped with parmesan cheese.

A friend recently asked me for an easy crockpot recipe that she could freeze, dump, and go, or just dump and go that’s also good for you, too. Got it! This slow cooker ragu is loaded with different vegetables, and the prep time is pretty minimal (depending on your chopping skills and how often you get distracted by kids). Served over pasta, it makes for a comforting meal that is super easy to prepare.

Ingredient Notes

Ingredients used for slow cooker pork ragu.

Pork Roast: Either pork butt or shoulder works great here.
Garlic: Freshly minced is always going to give you the best flavor, but the kind from a jar is the next best thing.
Onion: Use a white or yellow onion, whichever you prefer.
Carrot: Adds sweetness to the sauce. Dice or chop into bigger pieces for a more rustic, hearty sauce.
Celery Ribs: Layering on more flavor with the rest of the trio of bell pepper and onion that makes up the trinity.
Red Bell Peppers: Green works too, but red has a lot of extra flavor.
Tomato Sauce & Diced Tomatoes: Fire-roasted diced tomatoes will add even more flavor.
Fettuccini: Pappardelle is traditional, but fettuccini has a similar shape and is easier to find at most grocery stores.
Parmesan Cheese: Freshly shredded or grated Parmesan always melts the best.

Pasta Options

Pappardelle and Fettuccine: Pappardelle is a wide, flat pasta noodle that is the traditional choice for ragu. However, fettuccini works just as well, giving a similar texture, and it’s much easier to find!

Rigatoni and Penne: If you don’t have fettuccini on hand, both rigatoni and penne pair well with this hearty red sauce, giving a good bite, and they hold the sauce well.

Bucatini and Spaghetti: Spaghetti is always a great standby. If you have it on hand, use it! Bucatini is another great option that’s a long, thin noodle, similar to spaghetti, but hollow in the middle, which gives a great texture and traps the sauce in the middle!

A forkful of Slow Cooker Pork Ragu and noodles.

Pork Must-Knows

We use a pork butt for this recipe, but the shoulder also works. You can typically find them labeled as “pork shoulder” or “Boston butt” in the meat section. These cuts have enough fat to make the meat super tender and flavorful. A Pork butt is going to be a fattier cut versus a pork sirloin roast but it will shred beautifully and have more flavor. We recommend the butt or shoulder roast.

Bone-in is typically cheaper and gives great flavor. And, this pork roast is so tender that it will fall right off the bone.

Storage and Reheating Instructions

Refrigerate leftover ragu and pasta separately in airtight containers for 3-4 days.

Freeze leftover portions in an airtight container or resealable plastic freezer bag for up to 3 months. Thaw in the refrigerator overnight.

Reheat in a saucepan or skillet over medium heat, adding a few tablespoons of water to help add some moisture back in. Stir occasionally until heated through.