Heat the oil in a large saute pan over medium-high heat. Add the garlic, carrots
. Sprinkle with salt and pepper and cook about 3 minutes. Add the tomato paste, thyme and nutmeg
, and continue cooking until the vegetables have softened and started to brown, about 2 minutes. Deglaze
with the wine
, pulling up any bits from the bottom of the pan. Season with salt and pepper.
Carefully transfer to the slow cooker
. Stir in the cream and tomatoes. Mix the pork
together in a separate bowl, using your hands, until combined. Stir the meat into the slow cooker, spreading out evenly and avoiding any large clumps. Cover and cook on high for 4 to 6 hours or on low 8 to 10 hours. Skim
the accumulated grease
from the surface before serving.
Serve over pasta with crusty bread for soaking up the sauce