Penne With Pork Roast
|Garlic clove||1 Large|
|Chopped flat leaf parsley||2 Tablespoon|
|Salt pork cube||1⁄4 Cup (4 tbs)|
|Lean pork loin piece||2 Pound (1 Piece)|
|Olive oil||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Yellow onions||3 Medium, finely chopped|
|Carrot||1 , scraped and finely chopped|
|Celery stalks||1 , scraped and finely chopped|
|Dried oregano||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Red pepper flakes||1 Pinch|
|Red wine||1 Cup (16 tbs)|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Italian plum tomatoes||1 Can (10 oz), put through a food mill|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
1. Chop the garlic, parsley, and salt pork together, combining them to almost paste form. Cut 3 or 4 incisions in the pork loin and fill them with the paste.
2. In a casserole over medium heat, heat 2 tablespoons of the butter and 1 tablespoon of the oil. Add the pork loin, sprinkle with salt and pepper, and brown it evenly on all sides. Remove the meat, then pour off the fat from the casserole.
3. Preheat the oven to 300 degrees. Heat the remaining 2 tablespoons of oil in the casserole. Add the onions, carrot, and celery and saute 5 minutes. Add the oregano, basil, red pepper flakes, wine, tomato puree, and tomatoes and simmer for 10 minutes, stirring occasionally. Return the pork loin to the casserole, cover, and cook in oven for 2 1/2 hours or until the meat is tender. Remove the fat that collects on the top. Adjust the seasoning.
4. Cook the penne until al dente, drain well, and return to the pot in which it cooked. Add the remaining butter and toss well.