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Slow-Cooker Sunday Sauce

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 1 hr, 10 mins
Total time 9 hrs, 10 mins

Makes 8 1/2 cups

Canned whole peeled tomatoes work best in this delicious sauce. Use a pair of kitchen shears to coarsely cut them in the can, or squeeze them by hand.


  • 3 pounds boneless pork shoulder, cut into 2-inch cubes
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 pound sweet Italian sausage, casings removed, chopped
  • 4 ounces pancetta, chopped
  • 2 3/4 cups chopped yellow onion
  • 1 cup chopped carrots
  • 8 garlic cloves, chopped
  • 1 cup red wine
  • 1 (28-oz.) can whole peeled tomatoes, chopped
  • 1 (28-oz.) can tomato puree
  • 3 fresh thyme sprigs
  • 2 fresh oregano sprigs
  • 1 fresh rosemary sprig
  • 1/2 cup reduced-sodium chicken broth
  • Hot cooked pasta

How to Make It

  1. Stir together first 3 ingredients; sauté, in batches, in 2 Tbsp. hot oil in a large skillet over medium-high heat 10 minutes. Transfer to an 8-qt. slow cooker.

  2. Sauté sausage in remaining 1 Tbsp. hot oil in skillet 6 minutes or until no longer pink. Transfer to slow cooker, reserving drippings in skillet.

  3. Sauté pancetta in hot drippings in skillet over medium heat 7 minutes or until crisp. Add onion, carrots, and garlic; sauté 5 minutes or until tender. Increase heat to high; add wine. Bring to a boil, stirring to loosen browned bits. Cook, stirring constantly, 5 minutes or until reduced by half.

  4. Add tomatoes and tomato puree; bring to a boil. Transfer to slow cooker; add thyme and next 3 ingredients. Cover; cook on HIGH 1 hour. Reduce to LOW; cook 7 hours. Discard herbs; serve sauce over hot cooked pasta.