Pork Ragu with Pasta

Pork Ragu with Pasta

3 teaspoons vegetable oil
2 carrots, peeled, halved and sliced
2 ribs celery, sliced
1 large onion, chopped
4 cloves garlic, chopped
2 pounds boneless country-style pork ribs
1 cup beef broth
2 tablespoons tomato paste
1 can (28 ounces) crushed tomatoes
1-1/2 teaspoon Italian seasoning
1/2 teaspoon each pepper and salt
1 pound cooked bow-tie pasta
1. In large skillet, heat 1 1/2 teaspoons of the oil over high heat. Add carrots, celery, onion and garlic; cook, stirring, about 5 minutes or until vegetables are browned. Remove from skillet. Add the remaining 1 1/2 teaspoons oil and the pork ribs; cook about 5 minutes or until browned.
2. Transfer pork ribs to 5-quart slow cooker. Top with vegetables. In small bowl, stir together broth and tomato paste; add to cooker. Stir in tomatoes and half of the Italian seasoning and pepper. Cook for 7 hours on low-heat setting or for 5 1/2 hours on high-heat setting.
3. Skim off fat. Remove pork ribs with a slotted spoon to platter; let cool. Stir remaining Italian seasoning, remaining pepper and the salt into cooking liquid in cooker. Shred pork (or pull into bite-size chunks) and add to cooking liquid. Serve over pasta.

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