Slow Cooker Smoky Tomato Sauce
- Total Time
- 6:20
- Prep
- 0:20
- Cook
- 6:00
- Serves
- 6
- Difficulty
- Easy
An effortless version of an all-day sauce.
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fresh tomato(es)13 medium, Globe variety, chopped
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uncooked onion(s)1 medium, yellow, chopped
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raw Cubanelle pepper2 small, stemmed, seeded and chopped
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uncooked fennel bulb(s)1 item(s), trimmed and chopped
-
dried basil1 Tbsp
-
dried oregano1 Tbsp
-
minced garlic2 tsp
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crushed red pepper flakes½ tsp
-
table salt½ tsp
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smoked ham hock(s)5 oz
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canned tomato paste3 Tbsp, reduced sodium
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uncooked whole-wheat spaghetti12 oz, cooked and drained according to the package
- 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. 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. 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. Serve in bowls over cooked pasta.
- Serving size: 1 cup sauce and 1 cup cooked pasta.