Recently, my friends’ had a baby and being the good former Mormon that I am, I offered to bring them a meal. They aren’t Mormon either and turns out, were unaccustomed to this gesture their neighbors’ and I offered them. So when I get the opportunity to make dinner for another, particularly those without any food restrictions, I often let my pasta flag fly.
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. 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 RaguPrint
- 2 lbs . (about 5 cups) pork roast; cooked & shredded
- 1 lb . penne
- 2 large carrots; chopped
- 2 ribs celery; chopped
- 1 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)