Farfalle with Pot Roast Sauce
|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)|
|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)|
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.
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.