Penne with Italian Sauce

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 5 cans tomato (s), peeled
  • 1 kg pork neck or thick rib
  • salt and pepper
  • 2 teaspoons oregano
  • 4 clove (s) garlic
  • 6 tablespoon olive oil
  • 500 g penne
Penne with Italian Sauce
Penne with Italian Sauce

Instructions

  1. Cut the meat into pieces the size of goulash. Chop the garlic into small pieces. Press the tomatoes through a liquor of Lotte or press them through a fine sieve.
  2. Put enough oil in a large, tall saucepan to cover the bottom. Add the meat with the garlic and fry vigorously. Season with salt, pepper and oregano and add the tomato sauce. Cover with a splash guard and let everything simmer for about 3 hours without the lid (!). Stir occasionally. If the sauce gets too thick, add a little water each time.
  3. Cook the noodles al dente and serve with the meat sauce.

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