(This recipe has been updated from its original 9/24/14 publication for grammar, context, and corrected recipe layout; photography is original as is the majority of the text.)
My personal dietary weakness is pasta, then rice. If you’ve read my about me page, or even a handful of my blog posts you know all about my having had gastric bypass surgery and carbs now being my arch nemesis (well, that and making gluten free zucchini fritters, but that’s another story for another time and perhaps a different type of arch nemesis.)
This dish had just about everything I love most in life (food wise) sans dark chocolate (or brownies). Pasta, red sauce, pork, white beans, cheese, and veggies or White Bean Penne with Pork Ragu. I love serving meals like this family style, all in one big bowl that gets passed around the table. That’s how memories are made.
White Bean Penne with Pork Ragu
Tender slow cooked pork over penne pasta and white beans in a simple tomato based sauce.
- 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
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)