We had leftover Pork from Thanksgiving. We turned it into a great Pasta Sauce. We use a recipe from Mark Peel and Nancy Silverton for Pasta al Ceppo with Wild Mushrooms and Duck Confit, substituting the leftover Pork for the Duck Confit. It is delicious. You can get the recipe on our blog of: May 30, 2016. Click the date to get the recipe.
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