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Pork Ragu Over Penne

Sandra Lee
  • 500 minutes
  • Serves 4

INGREDIENTS

1

bone-in pork butt shoulder, bone-in roast

3

Basil, fresh leaves

2

Carrots

2

stalks Celery

1 tbsp

Garlic

1

Onion, medium

2 15 ounce cans

Tomatoes

1/2 6 ounce can

Tomato paste

1 16 ounce package

Penne

1

Kosher salt and freshly ground black pepper

1 tbsp

Canola oil

2 tbsp

Parmesan, grated