Shredded Roast Pork Loin And Pasta - cooking recipe

Ingredients

2 lbs pork loin, cooked
1 tablespoon olive oil
salt
fresh coarse ground black pepper
3 medium onions, finely chopped
1 carrot, scraped and finely chopped
2 stalks celery, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch red pepper flakes
1 cup red wine
1/2 cup tomato puree
1 (28 ounce) can Italian plum tomatoes, run through a food processor
1 lb penne (or pasta of your choice)
parmesan cheese

Preparation

Heat 1 tablespoon oil in a Dutch oven over medium heat.
Saute the chopped vegetables for about 5 minutes.
Add the remaining seasonings, the wine, the tomato puree, 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.