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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Cook the noodles al dente and serve with the meat sauce.
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