Slow-Cooker Chunky Pork and Mushroom Spaghetti Sauce

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

Instructions

1. In 3 1/2- to 4-quart slow cooker, mix all ingredients except mushrooms, spaghetti and oil.
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. Increase heat setting to High. Cover; cook 15 to 20 minutes. Meanwhile, cook and drain spaghetti as directed on package.
4. Stir oil into sauce. Serve over hot spaghetti. Sprinkle with cheese.