Summary

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

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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.