Penne With Pork And Tomato Sauce
|Boneless pork shoulder||1 1⁄2 Pound, cut in 1-inch pieces|
|Olive oil||2 Tablespoon|
|Onion||1 Small, chopped|
|Carrot||1 Small, peeled and chopped|
|Celery rib||1 , chopped|
|Garlic cloves||2 Large, chopped|
|Canned italian crushed tomatoes in puree||30 Ounce (1 Can)|
|Water||2 Cup (32 tbs)|
|Grated romano cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
1. Trim excess fat from pork. In a nonreactive large flameproof casserole, heat 1 tablespoon olive oil over medium heat. Add pork and cook, turning several times, 5 to 6 minutes, or until lightly browned on all sides. Remove pork from pan with a slotted spoon and set aside.
2. Heat remaining 1 tablespoon olive oil in pan. Add onion and cook over medium heat until soft, 3 to 4 minutes. Add carrot, celery, and garlic. Cook, stirring 2 to 3 minutes, or until bright in color. Add tomatoes with puree, water, and reserved pork to casserole. Bring to a boil over high heat, cover, and immediately reduce heat to low. Simmer, stirring occasionally, 1 to 1 1/2 hours, or until pork falls apart.
3. Uncover and cook over medium heat until sauce is reduced and thickened. Season with salt and pepper.
4. When sauce is almost ready, cook penne in a large pot of boiling salted water 10 to 12 minutes, or until tender but still firm; drain. Pour pasta into a warmed large bowl, toss with 3 cups pork and tomato sauce. Cover top of pasta with remaining sauce and half each of the Romano and Parmesan cheese. Pass remaining cheese on the side.