Slow-Cooker Chunky Pork and Mushroom Spaghetti Sauce
Flavorful pork ribs replace the usual ground beef or sausage in family-pleasing spaghetti.
用料
| 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 |
Slow-Cooker Chunky Pork and Mushroom Spaghetti Sauce的做法
In 3 1/2- to 4-quart slow cooker, mix all ingredients except mushrooms, spaghetti and oil.
Cover; cook on Low heat setting 8 to 10 hours.
Using 2 forks, break pork into bite-size pieces in cooker. Stir in mushrooms. Increase heat setting to High. Cover; cook 15 to 20 minutes. Meanwhile, cook and drain spaghetti as directed on package.
Stir oil into sauce. Serve over hot spaghetti. Sprinkle with cheese.
小贴士
The frozen seasoning blend is found near the bags of chopped onion in the frozen vegetable section.
Stirring olive oil into the spaghetti sauce at the end of the cooking time smoothes out the sharp flavor of the tomato.
