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Baked Penne with Pork Ragu

Michael Symon
  • 360 minutes
  • Serves

INGREDIENTS

4 cups

Michael's leftover braised pork butt

2 cloves

Garlic

1 tsp

Oregano, dried

1 28 ounce can

San marzano tomatoes, whole

1

Yellow onion

2 tbsp

Tomato paste

1 lb

Penne

1

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil

8 oz

Mozzarella

1/2 cup

Parmesan cheese, grated

1 cup

White wine