Slow-Cooker Chunky Pork and Mushroom Spaghetti Sauce

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  • 15 min prep time
  • 8 hr 35 min total time
  • 11 ingredients
  • 8 servings

Ingredients

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

Directions

  1. 1 In 3 1/2- to 4-quart slow cooker, mix all ingredients except mushrooms, spaghetti and oil.
  2. 2 Cover; cook on Low heat setting 8 to 10 hours.
  3. 3 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.
  4. 4 Stir oil into sauce. Serve over hot spaghetti. Sprinkle with cheese.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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