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Farfalle With Pot Roast Sauce

Fettuccine.Inn's picture
Ingredients
  Garlic clove 1 Large
  Flat leaf parsley 2 Tablespoon
  Diced salt pork 1⁄4 Cup (4 tbs) (Chopped Salt Pork)
  Lean pork loin/Top round of beef 2 Pound (1 Piece)
  Butter 5 Tablespoon
  Olive oil 3 Tablespoon
  Yellow onions 3 Medium, finely chopped
  Carrot 1 Medium, scraped and finely chopped
  Celery rib 1 , finely chopped
  Dried oregano 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Dried red pepper flakes 1 Pinch
  Dry red wine 3⁄4 Cup (12 tbs)
  Tomato puree 1⁄2 Cup (8 tbs)
  Canned tomatoes 28 Ounce, put through a food mill (1 Can)
  Farfalle 1 Pound (Butterfly Pasta)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Chop the garlic, parsley, and salt pork together, making a paste.
Make a few incisions in the meat and fill them with the paste.
In a casserole, over medium heat, heat 2 tablespoons of butter and 1 tablespoon of oil.
Add the meat, sprinkle with salt and pepper, and brown it evenly.
Remove the meat.
Pour the fat from the casserole.
Heat 2 tablespoons of oil in the casserole.
Add the onions, carrot, and celery.
Cook 5 minutes or until the vegetables are soft.
Stir in the oregano, basil, red-pepper flakes, wine, tomato puree, and tomatoes, and simmer for about 10 minutes, stirring occasionally.
Return the meat to the casserole, cover, and cook in a preheated 300-degree oven for 2 1/2 hours, or until the meat is tender.
Spoon off the fat that collects on the top.
Taste the sauce for seasoning.
Cook the farfalle in boiling salted water until al dente.
Drain well.
Mix it with the remaining butter in a warm bowl.
Serve in hot rimmed soup bowls with the sauce spooned on top.
Pass the cheese at the table, and serve the pot roast after the pasta.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Dish: 
Noodle
Ingredient: 
Pasta

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