in Italy

Penne with Italian sauce

updated

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Ingredients for 4 servings:

  • 5 can/n tomatoes, peeled
  • 1 kg pork neck or thick rib
  • salt and pepper
  • 2 tsp oregano
  • 4 garlic cloves
  • 6 tbsp olive oil
  • 500g penne

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the meat into goulash-sized pieces. Finely chop the garlic. Press the tomatoes through a food mill or a fine sieve. Pour enough oil into a large, deep pot to cover the bottom. Add the meat and garlic and brown vigorously. Season with salt, pepper, and oregano, then add the tomato sauce. Cover with a splatter screen and simmer uncovered for about 3 hours. Stir occasionally. If the sauce gets too thick, add a little water. Cook the pasta until al dente and serve with the meat sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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