Turn the heat down and add the onion. Cook for 3-4 minutes - stirring a couple of times - until the onion starts to soften.
1 large onion
Add in the red pepper and garlic, stir and cook for a further 2 minutes.
1 red bell pepper, 3 cloves garlic
Add in the red wine and let it bubble down for a couple of minutes.
60 ml (4 tbsp) red wine
Add in the tomato puree, sugar, bay leaves, oregano, thyme, tinned tomatoes, Worcestershire sauce, and stock. Stir, and then bring everything to a gentle simmer.
3 tbsp tomato puree, 2 tbsp sugar, 2 bay leaves, ½ tsp dried oregano, ½ tsp dried thyme, 2 x 400 g (2 x 14 oz) tins finely chopped tomatoes, 1 tbsp worcestershire sauce, 120 ml (½ cup) chicken stock
If you've been cooking it in the pan until this stage, now is the time to pour everything into the slow cooker.
Cook on high for 4-5 hours or low for 7-8 hours.
After this time, discard the bay leaves and shred the meat with two forks or a potato masher. It should be very tender. Test for seasoning and add in more salt and pepper if needed.
salt and pepper
Serve the pork on top of cooked pasta with a sprinkling of parmesan cheese and chopped parsley.
Can I make it ahead?Yes, we think it tastes even better when made ahead and reheated - as it allows the flavours to develop even further. Once cooked, cool quickly, cover and refrigerate for up to two days. Reheat in a pan or the microwave until piping hot throughout.Can I freeze it?Yes. Once cooked, cool, then split into portions if necessary, cover and freeze. Defrost in the refrigerator overnight, then reheat in a pan or the microwave until piping hot throughout.Nutritional Information is per serving of Pork ragu, WITHOUT pasta or parmesan.