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1
In a large skillet, heat 2 tablespoons of the olive oil.
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2
Season the pork with salt and pepper and cook over moderately high heat until richly browned all over.
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3
Transfer the pork to the slow cooker, cover and turn it on to high.
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4
Add the remaining 1 tablespoon of olive oil to the skillet.
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5
Add the sausages and cook over moderate heat until browned all over, about 10 minutes.
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6
Transfer the sausages to the slow cooker.
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7
Add the pancetta to the skillet and cook over moderate, stirring a few times until the fat has rendered, about 7 minutes.
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8
Add the onion, garlic and carrots and cook, stirring a few times, until softened, about 8 minutes.
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9
Add the red wine and stir to release any browned bits on the bottom of the skillet.
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10
Boil the wine over high heat until reduced by half, about 4 minutes.
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11
Add the tomatoes and their juices and the tomato puree and bring to a boil.
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12
Transfer the mixture to the slow cooker and add the thyme, rosemary and water.
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13
Cover the slow cooker and cook on high for 2 hours.
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14
Transfer the sausages to a bowl and cover.
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15
Cook the sauce for about 2 hours longer, until the pork is very tender.
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16
Transfer the pork to a bowl and shred coarsely with 2 forks.
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17
Coarsely break up the sausage.
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18
Return the meats to the cooker and simmer the sauce for 30 minutes longer.
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19
Discard the thyme and rosemary sprigs and season the sauce with salt and pepper.
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20
Bring a large pot of salted water to a boil.
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21
Add the spaghetti and cook, stirring occasionally, until al dente.
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22
Drain the spaghetti and return it to the pot.
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23
Stir in half of the sauce.
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24
Transfer the spaghetti to a platter and top with the remaining sauce.
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25
Serve right away, passing cheese at the table.
