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1
Heat the canola oil in a large skillet over medium-high heat.
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2
Season the pork with salt and pepper and brown it on all sides, 2 to 3 minutes per side.
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3
While the pork is browning, add the celery, carrots, and onion to the bowl of a slow cooker.
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4
Put the pork on top of the vegetables and add the tomatoes and garlic.
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5
Place into the slow cooker and cook on low for 6 to 8 hours.
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6
Remove the pork to a cutting board or sheet pan.
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7
Pour the vegetables and liquid from the slow cooker bowl into a saute pan over medium heat, and mash with a fork.
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8
Add the tomato paste to the pan sauce and stir to incorporate.
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9
Shred the pork, add it to the vegetables, and let this simmer, uncovered, while you cook the pasta (save 2 cups of the ragu for the Round 2 Recipe Lasagna Roll Ups).
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10
Bring a large pot of salted water to a boil.
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11
Add the penne, stir, and cover the pot.
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12
When it returns to a boil, remove the cover and stir it again.
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13
Cook until the pasta is al dente, about 8 minutes.
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14
(Save 1 cup of pasta for the Online Round 2 Recipe Savory Noodle Pie.)
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15
Put the pasta into a serving platter, and pour the ragu over top.
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16
Serve immediately, garnished with basil leaves and Parmesan.
