Ingredients
The following ingredients have 4 Servings
- 2 lbs Pork Roast; cooked and shredded ((about 5 cups) )
- 1 lb penne
- 2 large carrots; chopped
- 2 ribs celery; chopped
- 1 medium onion; chopped
- 4 oz mushrooms; sliced
- 4 cloves garlic; minced/grated
- Extra virgin olive oil
- 1-15 oz can diced tomatoes
- 2 cups broth from cooked roast
- 1½ tsp Italian seasonings
- 4 tbsp tomato paste
- Pinch red pepper flakes
- 2-15 oz cans white beans; drained and rinsed
- Pasta water ((+/- ¼ cup))
- Salt/pepper to taste
Instruction
- Slow cook the pork roast in seasoned water/broth on low for 4-6 hours or until it has fallen apart.
- Cook pasta according to package directions.
- In a large sauté pan or casserole with olive oil over medium-high heat, add the onions, carrots, celery, and garlic.
- Sauté for 3 minutes, then add the mushrooms and cook for an additional 2 minutes.
- Add the diced tomatoes, broth from the roast, and Italian seasonings.
- Reduce the heat to medium.
- Add the tomato paste, red pepper flakes and salt/pepper to taste.
- Add the shredded pork roast. Mix well.
- Add the cooked pasta and some of the pasta water as needed.
- Gently stir in the white beans and heat them through.
- Serve with Parmesan cheese and freshly chopped parsley (optional)