Slow-Cooker Pork Ragu | America's Test Kitchen

Ingredients

• 2 pounds boneless pork butt roast, trimmed and cut into 1½-inch pieces
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• 1 (28-ounce) can crushed tomatoes
• 4 ounces pancetta, cut into ¼-inch pieces
• 1 onion, chopped fine
• 2 carrots, peeled and chopped fine
• 1/2 cup red wine
• 1/4 cup extra-virgin olive oil
• 6 sprigs fresh thyme
• 2 tablespoons tomato paste
• 4 garlic cloves, minced
• 1 teaspoon fennel seeds
• 1/2 teaspoon red pepper flakes
• 1/2 cup chopped fresh parsley
• 1-2 pounds cooked pasta
• Grated Parmesan cheese