Bacon Alla Nonna
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g pork belly
- 3 clove (s) garlic, chopped
- 1 onion (s)
- 2 teaspoons pesto
- 1 can tomato (s), peeled, chopped (330 g)
- 1 glass tomato sauce (250 ml)
- 1 handful cherry tomato (s)
Print Recipe
Pin Recipe Instructions
- Cut the pork belly into pieces (about 5 cm, the bigger the cooking time) and fry well in the oil with the garlic, onion and pesto. A little fat comes out that don`t skim off as it binds the sauce later and gives it a good taste. Then season everything well with salt, pepper, oregano and rosemary.
- Add the pelati (canned tomatoes). Now let everything simmer slowly over low heat for approx. 2 hours, uncovered. Always add a little water so that nothing is lying on it. After 2 hours add the glass of tomato sauce and a little cream. Let simmer for another 30 minutes. Then add the cherry tomatoes and simmer for another 15 minutes.
- Season to taste and serve with fine pasta or white rice.
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