Slow Cooker Pork Ragu

Heat olive oil in a large skillet or Dutch oven over medium heat. Season pork loin with 1/2 teaspoon salt, 1/4 teaspoon pepper, rosemary and thyme. Brown all sides or pork, about 3-4 minutes per side.

Spray non-stick cooking spray inside of your crockpot. Place the pork inside the crock pot. Top pork with crushed tomatoes, chicken stock, onions, carrots, tomato paste, garlic, bay leaf, a splash of red wine and another dash of salt and pepper.

Heat on low for 8 hours or high for 4-5 hours.

When pork is cooked, remove it from the crockpot onto a cutting board. Use two forks to roughly shred pork into large pieces. Remove bay leaf from the sauce and place pork back into the sauce. Taste and season with additional salt and pepper for taste. Turn heat to simmer/warm and cook for an additional 30 minutes.

Meanwhile boil a large pot of salted water on the stovetop. Add pasta to the boiling water and cook according to package directions. When done, drain the pasta.

Add pasta into the crock pot and toss to combine everything. Serve warm topped with fresh cheese and chopped fresh parsley.