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 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 (3 cups)
1 package (16 oz) spaghetti
1 tablespoon olive or vegetable oil
Grated Parmesan cheese, if desired

Method:
1 In 3- to 4-quart slow cooker, mix all ingredients except mushrooms, spaghetti, oil and cheese.

2 Cover; cook on Low heat setting 8 to 10 hours.

3 Using 2 forks, break pork into bite-size pieces in cooker. Stir in mushrooms.

4 Increase heat setting to High; cover and cook 15 to 20 minutes. Meanwhile, cook and drain spaghetti as directed on package.

5 Stir oil into sauce. Serve over hot spaghetti; sprinkle with cheese.

Notes and Tips:
The onion mixture shortens the prep time for this recipe, and it’s great to have on hand for other recipes too. Look for it where the bags of chopped onion are in the frozen vegetable section it should be nearby.

chunky pork and mushroom spaghetti sauce recipe