Pork Ragu Over Penne

  • 1 tbsp. canola oil $0.03
  • 1 (4-pound) bone-in pork butt shoulder roast $6.76
  • 1 medium chopped yellow onion $0.28
  • 2 chopped carrots $0.32
  • 2 chopped stalks celery $0.30
  • 1 tbsp. chopped garlic $0.05
  • 1 (28-ounce) can chopped tomatoes $0.99
  • 1 tbsp. chopped fresh basil, plus more for garnish $0.02
  • 1 (16-ounce) package penne $1.29
  • 2 tbsp. Parmesan, for garnish $0.15
  • ½ can tomato paste $0.25
  • Kosher salt, to taste $0.00
  • Black pepper, to taste $0.00
  1. Heat a large skillet over medium-high heat with 1 tablespoon canola oil. Season the pork butt with salt and pepper, and brown it on all sides, about 10–15 minutes. While the pork is browning, to the bowl of a slow cooker add the onion, carrots, and celery, and season them with salt and pepper. Put the pork on top of the vegetables and add the garlic and tomatoes. Cook the pork on low for 6–8 hours. When it is done, remove the pork. Add the basil and the tomato paste to the vegetables, and stir to incorporate. Shred the pork and add it to the vegetables. Let this simmer, uncovered, while you cook the pasta.
  2. Bring a large pot of salted water to a boil. Add the penne, stir, and cover the pot. When it returns to the boil, remove the cover and stir it again. Cook until the pasta is al dente, about 8 minutes. Reserve 1 cup of the pasta cooking water and drain the pasta. Put the pasta back into the pot, stir in the ragu, and put the pot over medium heat. Add some of the cooking water if the sauce is too thick. Cook for a minute or two, so the pasta absorbs the flavors of the sauce. Serve immediately, garnished with Parmesan and basil leaves.
  • Yields: 4 servings
  • Preparation Time: 8 hours
  • $10.19/$2.55 per person
    Excerpted from the book, Money Saving Meals & Round 2 Recipes, by Sandra Lee
    Copyright © 2011 SLSH Enterprises, Inc. www.sandralee.com

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