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White Bean Penne with Pork Ragu ~ Tender slow cooked pork over penne pasta and white beans in a simple tomato based sauce. 

White Bean Penne with Pork Ragu

Course: Dinner/Pasta
Cuisine: Italian
Servings: 8
Author: Michelle De La Cerda

Tender slow cooked pork over penne pasta and white beans in a simple tomato based sauce.

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Ingredients

  • 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

Instructions

  1. Slow cook the pork roast in seasoned water/broth on low for 4-6 hours or until it has fallen apart.
  2. Cook pasta according to package directions.
  3. In a large sauté pan or casserole with olive oil over medium-high heat, add the onions, carrots, celery, and garlic.
  4. Sauté for 3 minutes, then add the mushrooms and cook for an additional 2 minutes.
  5. Add the diced tomatoes, broth from the roast, and Italian seasonings.
  6. Reduce the heat to medium.
  7. Add the tomato paste, red pepper flakes and salt/pepper to taste.
  8. Add the shredded pork roast. Mix well.
  9. Add the cooked pasta and some of the pasta water as needed.
  10. Gently stir in the white beans and heat them through.
  11. Serve with Parmesan cheese and freshly chopped parsley (optional)