Bow Tie Pasta with Braised Pork, White Wine and Bacon - Marla Meridith

Ingredients

• 2 pounds pork blade roast (shoulder), cut into 6 large chunks
• Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 carrot, chopped
• 1 clove garlic, roughly chopped
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 cup white wine
• 1 1/2 cups veggie broth
• 1 (28 ounce can) fire roasted chopped tomatoes
• 1 bunch parsley stems, tied with string
• 1 cup water
• 1 pound bowtie pasta, cook to package directions
• 12 ounces of baked bacon chopped into small pieces