Deliciously Easy Pork Ragu

Servings 4 servings


  • 4 large carrots roughly chopped
  • 1 medium onion chopped
  • 3 cloves garlic finely chopped
  • 2 1/2 tablespoons tomato paste
  • 1 14.5 oz can diced tomatoes
  • 1 teaspoon dried thyme
  • 1 1/4 teaspoons dried oregano
  • sea salt and freshly ground black pepper
  • 1 1/2 pounds pork butt fat removed and cut in half


  • In a slow cooker, place first 8 ingredients (carrots through black pepper); stir to combine well. Add the pork butt and turn it to coat all sides with the vegetable/tomatoes mixture. Cover and cook on HIGH for 5 to 6 hours or on LOW for 7 to 8 hours.
  • Shred pork with 2 forks then blend with slow cooker juices. Check the seasoning before serving.
  • LC SERVING SUGGESTION: Serve over Zucchini Pasta (julienne or thinly slice zucchini into thin strips; stir-fry in olive oil over medium heat until slightly limp). Garnish with grated Parmesan cheese.
  • Add a big green salad on the side.


SERVING SUGGESTION: Serve over Spaghetti pasta and garnish with grated Parmesan cheese. Add garlic toast.
KOSHER: Instead of pork, use a kosher beef roast.
GLUTEN FREE: Make sure tomato paste and canned tomatoes are gluten free.
NUTRITION: Per Serving: 435 Calories; 22g Fat; 41g Protein; 17g Carbohydrate; 4g Dietary Fiber; 99mg Cholesterol; 200mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 3 1/2 Vegetable; 1 1/2 Fat. Points: 11
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