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)