Leftover Pulled Pork Ragù

Ingredients:

• Carrot, finely diced
• Celery, finely diced
• Onion, finely diced
• 300 grams leftover pulled pork
• 125ml red wine
• 500g passata (sieved tomatoes)
• 15g tomato paste
• 375ml water
• 400 grams bucatini or long pasta of choice

Instructions:

• Bring a large pot of salted water to a boil and cook the pasta until al dente (according to packet instructions).
• Heat olive oil in a Crockpot and add the diced carrot, celery, and onion, cook until soft and translucent, around 10 to 15 mins.
• Then add the red wine and reduce by half or until the smell of wine has disappeared.
• Add the tomato paste, passata (pureed tomatoes) and 1 cup of water rinsed out from the passata can or jar, stir. Simmer the sauce down on a medium heat for another 10 to 15 minutes
• Once the sauce has reduced add the leftover pulled pork to the sauce and leave on the heat for another 5 minutes until heated through then add cooked pasta and toss to coat.