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White Bean Penne with Pork Ragu

Michelle De La Cerda
  • minutes
  • Serves 8

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 oz

can diced tomatoes

2 cups

broth from cooked roast

1 1/2 tsp

Italian seasonings

4 tbsp

tomato paste

red pepper flakes

2 oz

cans white beans; drained and rinsed

Pasta water ((+/- ¼ cup))

Salt/pepper