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Slow Cooker Smoky Tomato Sauce

7
Total Time
6 hr 20 min
Prep
20 min
Cook
6 hr
Serves
6
Difficulty
Easy
An effortless version of an all-day sauce.

Ingredients

fresh tomato(es)

13 medium, Globe variety, chopped

uncooked onion(s)

1 medium, yellow, chopped

raw Cubanelle pepper

2 small, stemmed, seeded and chopped

uncooked fennel bulb(s)

1 item(s), trimmed and chopped

dried basil

1 Tbsp

dried oregano

1 Tbsp

minced garlic

2 tsp

crushed red pepper flakes

½ tsp

table salt

½ tsp

smoked ham hock(s)

5 oz

canned tomato paste

3 Tbsp, reduced sodium

uncooked whole-wheat spaghetti

12 oz, cooked and drained according to the package

Instructions

  1. 1. In a 5- to 6-quart slow cooker, place tomatoes, onion, pepper(s), fennel, basil, oregano, garlic, red pepper flakes and salt. Stir well, then add pork hock (or shank) and submerge it in the liquid. Cover and cook on high 5 hours.
  2. 2. Uncover and transfer hock to a cutting board. Cool a few minutes; shred meat off bones. Discard bones, then stir meat and tomato paste into sauce.
  3. 3. Cook uncovered on high for 1 hour, stirring occasionally and smashing sauce against the sides of the cooker with the back of a wooden spoon, or until thickened.
  4. 4. Serve in bowls over cooked pasta.
  5. Serving size: 1 cup sauce and 1 cup cooked pasta.

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