Ingredients
| 2 | tablespoons olive oil |
| ½ | cup diced carrot |
| ½ | cup diced celery |
| ½ | cup diced onion |
| 1 | clove garlic, minced |
| ½ | cup red wine |
| 1 | tablespoon tomato paste |
| 1 | (24-ounce) jar marinara sauce |
| 2 | cups Pulled Pork |
| 14 | ounces pappardelle or other pasta, cooked and drained |
| Grated Parmesan cheese and chopped Italian parsley for serving |
Directions
In large saucepan over medium heat, heat olive oil. Add carrot, celery and onion. Cook 6 to 8 minutes or until soft and translucent. Stir in garlic. Cook 2 minutes. Add red wine. Cook 3 to 4 minutes or until reduced by half.
Stir in tomato paste. Add marinara sauce. Simmer 10 minutes. Stir in pork. Cook 5 minutes or until heated through.
Serve over cooked pasta. Serve with Parmesan cheese and parsley.