Slow-Cooker Sunday Sauce

• 3 pounds boneless pork shoulder, cut into 2-inch cubes
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 3 tablespoons olive oil, divided
• 1 pound sweet Italian sausage, casings removed, chopped
• 4 ounces pancetta, chopped
• 2 3/4 cups chopped yellow onion
• 1 cup chopped carrots
• 8 garlic cloves, chopped
• 1 cup red wine
• 1 (28-oz.) can whole peeled tomatoes, chopped
• 1 (28-oz.) can tomato puree
• 3 fresh thyme sprigs
• 2 fresh oregano sprigs
• 1 fresh rosemary sprig
• 1/2 cup reduced-sodium chicken broth
• Hot cooked pasta

1. Stir together first 3 ingredients; saute, in batches, in 2 Tbsp. hot oil in a large skillet over medium-high heat 10 minutes. Transfer to an 8-qt. slow cooker.
2. Saute sausage in remaining 1 Tbsp. hot oil in skillet 6 minutes or until no longer pink. Transfer to slow cooker, reserving drippings in skillet.
3. Saute pancetta in hot drippings in skillet over medium heat 7 minutes or until crisp. Add onion, carrots, and garlic; saute 5 minutes or until tender. Increase heat to high; add wine. Bring to a boil, stirring to loosen browned bits. Cook, stirring constantly, 5 minutes or until reduced by half.
4. Add tomatoes and tomato puree; bring to a boil. Transfer to slow cooker; add thyme and next 3 ingredients. Cover; cook on HIGH 1 hour. Reduce to LOW; cook 7 hours. Discard herbs; serve sauce over hot cooked pasta.

pork shoulder, kosher salt, ground black pepper, olive oil, sausage, pancetta, yellow onion, carrots, garlic, red wine, tomatoes, tomato puree, thyme, oregano sprigs, rosemary, chicken broth, pasta

Taken from www.myrecipes.com/recipe/slow-cooker-sunday-sauce (may not work)