(Slow Cooker) Pork Rib Ragu with Pasta

**I forgot to take a picture, so this picture wasn't mine! Mine wasn't as fancy and didn't have the Parmesan on top.**

I have been looking for some good slow-cooker recipes now that it's fall and I have a new one I tried. I got this from the Fix it and Forget it slow cooker series. This was awesome! I haven't made something in a while that's just wowed me. It wasn't even that amazing, it's just that the flavors really blended well together and I just love pork ribs. The meat was so tender. My son is a pretty picky eater and he ate more of his dinner this time than he has in a while.

Ingredients:
3 t vegetable oil
2 carrots, diced
2 pieces celery, diced
1 large onion, chopped
4 cloves garlic, chopped
1.5 to 2 pounds boneless country-style pork ribs
1 cup beef broth
2 T tomato paste
1 can (28-ounce) crushed tomatoes
1-1/2 t Italian seasoning
1/2 t pepper and salt
1 box bow tie pasta

Instructions:

• In large skillet, heat half of the oil over high heat. Add the carrots, celery, onion and garlic. Cook stirring frequently about 5 minutes or until browned. Remove from skillet.
• Add the rest of the oil to the skillet and the pork ribs. Cook about 5 minutes until browned turning once.
• Transfer pork ribs to 5-quart slow cooker. Top with the vegetables.
• In a small bowl, combine beef broth and tomato paste. Stir and pour over the ribs.
• Stir in crushed tomatoes and half of the Italian seasoning and pepper.
• Cook for 7 hours on low or for 5 to 5-1/2 hours on high. (I cooked mine for 5-1/2 hours on high.)
• Skim off any fat and remove pork ribs with a slotted spoon. Set aside. Stir remaining Italian seasoning, remaining pepper and the salt into the cooking liquid. Shred the pork into bite-sized chunks or smaller and add to the cooking liquid.

Serve ribs with sauce over bow tie pasta and enjoy!

Picture credit: msianinlongisland.com