Maccheroni e Siciliano Stracci (Macaroni and Sicilian Rags)

1. Bring a large pot of salted water to a boil over high heat; when the water is boiling rapidly, add the pasta and cook according to package directions until the macaroni is al dente.
2. While the macaroni is cooking, combine and heat the shredded meat (the “rags”) with the gravy in a separate sauce pan over medium heat until heated through.
3. When the macaroni is al dente, drain the pasta thoroughly and return the empty pot to the burner. Return the drained pasta to the pot and cook, stirring constantly, to evaporate any retained water; about 1 minute.
4. Add the “rags” and gravy and stir to thoroughly combine with the pasta.
5. Remove from the heat and distribute evenly among 4 serving plates and serve immediately, accompanied by crusty Italian bread and grated Parmesan cheese.