Shredded Roast Pork Loin And Pasta

• 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

1. Heat 1 tablespoon oil in a Dutch oven over medium heat.
2. Saute the chopped vegetables for about 5 minutes.
3. Add the remaining seasonings, the wine, the tomato puree, and the processed plum tomatoes.
4. Let simmer for a few minutes to blend.
5. Stir frequently to prevent burning.
6. Shred loin and add to sauce; heat thoroughly.
7. Cook the pasta according to manufacturer's directions.
8. Ladle sauce over pasta.
9. Garnish with cheese to taste.

pork loin, olive oil, salt, ground black pepper, onions, carrot, stalks celery, oregano, dried basil, red pepper, red wine, tomato puree, italian plum tomatoes, penne, parmesan cheese

Taken from www.food.com/recipe/shredded-roast-pork-loin-and-pasta-323608 (may not work)