Ingredients
1 1/2
lb boneless pork country-style ribs
1
cup frozen onions, celery, bell pepper and parsley seasoning blend (from 12-oz bag), thawed
1
can (29 oz) tomato puree
1
can (14.5 ounces) 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 (3 cups)
1
package (16 oz) spaghetti
1
tablespoon olive or vegetable oil
Grated Parmesan cheese, if desired
Preparation
In 3 1/2- to 4-quart slow cooker, mix all ingredients except mushrooms, spaghetti and oil.
Cover; cook on Low heat setting 8 to 10 hours.
Using 2 forks, break pork into bite-size pieces in cooker. Stir in mushrooms. Increase heat setting to High. Cover; cook 15 to 20 minutes. Meanwhile, cook and drain spaghetti as directed on package.
Stir oil into sauce. Serve over hot spaghetti. Sprinkle with cheese.
