1 head of celery, diced (if using store-bought, you may only need 4 stalks)
3-4 carrots, peeled and diced
1 onion, diced
3 cloves of garlic, minced
½ cup red wine
4 large tomatoes, diced
2 cups leftover shredded meat of choice
½ lb pasta (I love the wrinkly trumpets for holding the sauce)
Cook pasta according to the package and set aside. In a large pan, heat 4 TBSP olive oil over medium heat. Add celery, carrot, onion and cook until the onions start to look translucent, about ten minutes, then add garlic for another minute. Pour in red wine, and cook, stirring, until the wine has mostly absorbed into the veggies, and the smell of alcohol has disappeared. Add in chopped tomatoes, stir, and let simmer until most of the tomato water has evaporated and sauce has begun to thicken. Then add in your leftover meat (or meat substitute!) and cook until warmed through. At this point, add in your pasta, and toss with the sauce, until all the pasta is coated. Serve topped with parmesan cheese and fresh herbs!
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.