Slow-Cooker Sunday Sauce

1. Prepare the Tomato Base

Pour two cans of crushed tomatoes into the slow cooker and add three sprigs of basil, creating a fragrant foundation.

2. Brown the Pork

Season chunks of pork shoulder with kosher salt and black pepper, then brown in a Dutch oven with olive oil until each piece is sealed with a golden crust, about 8 to 10 minutes.

3. Brown the Sausage

Add Italian sausage to the same Dutch oven and brown for 4 to 6 minutes, then transfer to the slow cooker.

4. Soften the Onion and Garlic

Soften the chopped yellow onion and smashed garlic cloves in the flavored oil left by the meats, then pour in the red wine to deglaze.

5. Combine and Cook

Scrape the onion and garlic mixture into the slow cooker and add the meatballs. Set the cooker to low and simmer for 6 to 8 hours.

6. Finish the Sauce

Near the end of cooking, boil pasta and reserve some pasta water. Slice sausage, shred pork, and mix with pasta and sauce, adding pasta water for consistency.

7. Serve

Serve the pasta and sauce in bowls, topped with slices of sausage, shreds of pork, and a sprinkle of grated Parmesan cheese.