Michael’s pulled pork is delicious in this baked penne dish!
BAKED PENNE WITH PORK RAGU
2 tablespoons olive oil
1 yellow onion (finely diced)
2 cloves garlic (peeled and minced)
2 tablespoons tomato paste
1 teaspoon dried oregano
1 cup white wine
1 (28-ounce) can whole peeled San Marzano tomatoes (crushed by hand)
4 cups Michael’s leftover Braised Pork Butt (shredded)
1 pound penne
8 ounces mozzarella (shredded)
1/2 cup parmesan cheese (grated)
kosher salt and freshly ground black pepper (to taste)
Preheat oven to 450ºF.
In a large saucepan or pot, add 2 tablespoons olive oil and place over medium-high heat. Add onion, garlic and season with Kosher salt and freshly ground black pepper. Sweat until translucent, about 5 minutes. Add tomato paste and oregano, stir to combine and cook for 1 more minute. Add the white wine and bring to a simmer. Cook until reduced by half. Add the tomatoes and leftover pulled pork and bring to a simmer. Remove from heat.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than package instructions. Drain pasta. Add pasta to pork ragu and stir to combine.
Transfer pasta to a 9 inch x 13 inch baking dish. Top with mozzarella and Parmesan. Place in the oven until the cheese is golden-brown and bubbly, about 5 minutes.