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Bow Tie Pasta with Braised Pork, White Wine and Bacon

Marla Meridith
  • minutes
  • Serves 6 to 8

INGREDIENTS

12 oz

Perfectly baked bacon chopped into small pieces

2

lbs Pork blade roast

1

Carrot

2

Celery stalks

1 clove

Garlic

1

Onion

1

bunch Parsley, stems

1 28 ounce can

Tomatoes, fire roasted

2 tbsp

Tomato paste

1 1/2 cups

Veggie broth

1 lb

Bowtie pasta

2 tbsp

All-purpose flour

1

Salt and freshly ground black pepper

3 tbsp

Olive oil

1 cup

White wine

1 cup

Water