Slow-Cooker Chunky Pork and Mushroom Spaghetti Sauce

Prep: 15 min8 servingsmedium
Slow-Cooker Chunky Pork and Mushroom Spaghetti Sauce

A hearty, hands-off pasta sauce featuring tender pork country-style ribs that slow-cook with tomatoes, aromatic vegetables, and fennel seeds for 8-10 hours. Fresh mushrooms are stirred in during the final cooking stage, creating a chunky, restaurant-quality sauce perfect for busy weeknights or Sunday dinners. The long, gentle cooking breaks down the pork into succulent bite-sized pieces while developing deep, rich flavors that coat every strand of spaghetti.

Nut-Free

Ingredients

8 servings
  • 1 ½ lb boneless pork country-style ribs
    pork shoulder or chuck roast1:1

    Cut into chunks before cooking

  • 1 cup frozen onions, celery, bell pepper and parsley seasoning blend, thawed
  • 1 can (29 oz) tomato puree
  • 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sugar
  • 1 teaspoon fennel seed
  • 1 package (8 oz) sliced fresh mushrooms
  • 1 package (16 oz) spaghetti
    whole wheat pasta1:1nutrition
    Full guide →
  • 1 tablespoon olive or vegetable oil
  • grated Parmesan cheese(optional)

Instructions

  1. 1

    Mix all ingredients except mushrooms, spaghetti and oil in slow cooker

  2. 2

    Cover and cook on low heat setting for 8 to 10 hours

  3. 3

    Break pork into bite-size pieces using two forks

  4. 4

    Stir in mushrooms and increase heat setting to high

  5. 5

    Cover and cook for 15 to 20 minutes

  6. 6

    Cook and drain spaghetti according to package directions

  7. 7

    Stir oil into sauce

  8. 8

    Serve over hot spaghetti and sprinkle with cheese if desired

Tips

Tip 1

Choose pork country-style ribs with good marbling for the most tender, flavorful results after the long cooking time.

Tip 2

Add the mushrooms at the end to prevent them from becoming mushy during the extended slow cooking process.

Good to Know

Storage

Refrigerate sauce for up to 4 days or freeze for up to 3 months

Make Ahead

Sauce can be made 1-2 days ahead and reheated gently

Serve With

Serve immediately over hot pasta with grated Parmesan cheese

See pairing guide →

Common Mistakes

Watch

Don't add mushrooms at the beginning to avoid mushy texture

Watch

Don't skip breaking up the pork to ensure proper sauce consistency

Substitutions

regular spaghetti→
whole wheat pasta1:1nutrition
pork country-style ribs→
pork shoulder or chuck roast1:1

Cut into chunks before cooking

frozen vegetable blend→
fresh diced onions, celery, bell pepper1:1

Use about 1 cup total mixed fresh vegetables

Find more substitutions →

FAQ

Can I use a different cut of pork?

Yes, pork shoulder or chuck roast work well. Cut into 2-inch chunks before adding to the slow cooker for similar results.

What if I don't have the frozen vegetable blend?

Use about 1 cup of fresh diced onions, celery, and bell peppers. The flavor will be just as good.

How long will the sauce keep in the refrigerator?

The sauce will stay fresh for up to 4 days refrigerated or can be frozen for up to 3 months.