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canola oil kosher salt stalks celery carrots onion tomatoes garlic tomato paste penne basil Parmesan
Viewed: 41 - Published at: 9 years agoIngredients
- 1 tablespoon canola oil
- 1 (4-pound) bone-in pork butt shoulder roast
- Kosher salt and freshly ground black pepper
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 medium onion, chopped
- 2 (15-ounce) cans diced tomatoes
- 1 tablespoon chopped garlic
- 1/2 (6-ounce) can tomato paste
- 1 (16-ounce) package penne
- 3 fresh basil leaves, for garnish
- 2 tablespoons grated Parmesan, for garnish
Method
- Heat the canola oil in a large skillet over medium-high heat.
- Season the pork with salt and pepper and brown it on all sides, 2 to 3 minutes per side.
- While the pork is browning, add the celery, carrots, and onion to the bowl of a slow cooker.
- Put the pork on top of the vegetables and add the tomatoes and garlic.
- Place into the slow cooker and cook on low for 6 to 8 hours.
- Remove the pork to a cutting board or sheet pan.
- Pour the vegetables and liquid from the slow cooker bowl into a saute pan over medium heat, and mash with a fork.
- Add the tomato paste to the pan sauce and stir to incorporate.
- Shred the pork, add it to the vegetables, and let this simmer, uncovered, while you cook the pasta (save 2 cups of the ragu for the Round 2 Recipe Lasagna Roll Ups).
- Bring a large pot of salted water to a boil.
- Add the penne, stir, and cover the pot.
- When it returns to a boil, remove the cover and stir it again.
- Cook until the pasta is al dente, about 8 minutes.
- (Save 1 cup of pasta for the Online Round 2 Recipe Savory Noodle Pie.)
- Put the pasta into a serving platter, and pour the ragu over top.
- Serve immediately, garnished with basil leaves and Parmesan.
