Slow-Cooker Pork Ragu

Pork butt or shoulder is an economical cut of meat that's perfect for making this slow-cooked stew topping for pasta.

Source: Woman's World - October 17, 2006

2 ribs celery, chopped
2 carrots, chopped
1 onion, chopped
2 cloves garlic, minced
2 pounds boneless pork butt or shoulder
1 (16 ounce) jar marinara pasta sauce
1 (6 ounce) can tomato paste
1/4 cup red wine or water
3/4 teaspoon fennel seeds, crushed
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt
16 ounces fusilli pasta

Place first 4 ingredients in 3-quart slow-cooker. Top with pork.

Combine sauce, tomato paste, wine, fennel seeds, pepper flakes and salt. Pour over pork; cover.

Cook on LOW for 10 hours, until tender.

Transfer pork to plate. Use 2 forks to shred pork; stir into sauce in slow-cooker.

Cook pasta according to package directions; drain.