it goes on the menu: slow-cooker meat ragu with pasta

My go to Sunday meal when the fall weather approaches is meat in the slow cooker over pasta with Parmesan cheese. It's an easy meal to deconstruct for the little's and is perfect when paired with a salad. Here's the recipe:

slow-cooker meat ragu

4 lbs of pork shoulder, boneless short ribs or beef chuck roast (any of these are great!)

1 medium onion, diced

2 carrots, diced

red wine (to cook with and sip while in the kitchen)

1 28oz can of whole peeled tomatoes

oregano

salt and pepper 

Brown the meat on all sides in a pan and then place in the slow cooker. Saute the onions and carrots in the same pan adding a little olive oil. Cook those for a few minutes then add a splash or two of red wine. When that cooks down a bit add the tomatoes breaking them up. Season with salt, pepper and oregano. Pour all this in the slow cooker over the meat and set on high for about 6 hours. Take out the meat and shred it, then add it back in the slow cooker.
Serve over any pasta.