Mix tomatoes and tomato paste in slow cooker until blended. Stir in vegetables.
Cut meat into 8 pieces; pound into 1/2-inch thickness. Sprinkle with oregano. Add to slow cooker; press into sauce with back of spoon. Cover with lid; cook on low 4-4 1/2 hours (or high for 2 1/2-3 hours).
Cook pasta. Transfer meat to plate, reserving sauce in slow cooker; cover meat to keep warm. Mix constarch and water until well blended. Add to sauce; stir. Cook, covered, on high for 6-8 minutes or until thickened.
Drain pasta; spoon into serving bowls. Top with meat, sauce and cheeses.
Originally Submitted
8/28/2011
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