Slow-Cooker Sunday Sauce

- Photo: Alison Miksch; Styling: Buffy Hargett Miller
Photo: Alison Miksch; Styling: Buffy Hargett Miller

Canned whole peeled tomatoes work best in this delicious sauce. Use a pair of kitchen shears to coarsely cut them in the can, or squeeze them by hand.

Hands-on time: 1 hour 10 minutes
Total time: 9 hours 10 minutes
Yields: Makes 8 1/2 cups


3 pounds boneless pork shoulder, cut into 2-inch cubes

1 1/2 teaspoons kosher salt

1 teaspoon ground black pepper

3 tablespoons olive oil, divided

1 pound sweet Italian sausage, casings removed, chopped

4 ounces pancetta, chopped

2 3/4 cups chopped yellow onion

1 cup chopped carrots

8 garlic cloves, chopped

1 cup red wine

1 (28-oz.) can whole peeled tomatoes, chopped

1 (28-oz.) can tomato puree

3 fresh thyme sprigs

2 fresh oregano sprigs

1 fresh rosemary sprig

1/2 cup reduced-sodium chicken broth

Hot cooked pasta

How to Make It

Stir together first 3 ingredients; sauté, in batches, in 2 Tbsp. hot oil in a large skillet over medium-high heat 10 minutes. Transfer to an 8-qt. slow cooker.

Sauté sausage in remaining 1 Tbsp. hot oil in skillet 6 minutes or until no longer pink. Transfer to slow cooker, reserving drippings in skillet.

Sauté pancetta in hot drippings in skillet over medium heat 7 minutes or until crisp. Add onion, carrots, and garlic; sauté 5 minutes or until tender. Increase heat to high; add wine. Bring to a boil, stirring to loosen browned bits. Cook, stirring constantly, 5 minutes or until reduced by half.

Add tomatoes and tomato puree; bring to a boil. Transfer to slow cooker; add thyme and next 3 ingredients. Cover; cook on HIGH 1 hour. Reduce to LOW; cook 7 hours. Discard herbs; serve sauce over hot cooked pasta.


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