SHREDDED ROAST PORK LOIN AND PASTA
This recipe makes a delicious pasta sauce (which is considerably "lighter" and more subtle than a typical marinara) while using "leftover" pork loin roast. The results, when combined with a fresh green salad, make a quick and easy dinner. By the way, if you go to the trouble of bringing out the food processor for the tomatoes, put it to work on the vegetables as well. It speeds up the recipe and smooths out the pasta sauce.
Provided by Cucina Casalingo
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon oil in a Dutch oven over medium heat.
- Sauté the chopped vegetables for about 5 minutes.
- Add the remaining seasonings, the wine, the tomato purée, and the processed plum tomatoes.
- Let simmer for a few minutes to blend.
- Stir frequently to prevent burning.
- Shred loin and add to sauce; heat thoroughly.
- Cook the pasta according to manufacturer's directions.
- Ladle sauce over pasta.
- Garnish with cheese to taste.
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