Rosto

Ingredients

• 1000 gPork loin
• 200 gCarrot
• 600 gPotato
• 150 gOnion
• 500 gPasta
• 250 gMushroom
• 900 gTomato
• 5 gGarlic
• 30 mlOlive oil
• 50 mlWine
• 5 gSugar
• 50 gParmesan
• 8 gSalt
• 2 gPepper

Instructions

1. 1

   Prepare and make the sauce

   • Crush the garlic and chop the onion.
   • Heat some olive oil in a large pot, sauté garlic and onion over medium heat until translucent (2–3 minutes).
   • Add fresh tomatoes and the canned crushed tomatoes, fry for 5 minutes.
   • Deglaze with a splash of white wine and reduce slightly; add a little sugar if needed to balance acidity.
2. 2

   Brown the meat and braise

   • Sear the pork loin all over until browned.
   • Place the seared loin into the pot with the sauce, cover and simmer over low-medium heat.
   • Add carrots and potatoes and cook until meat and vegetables are tender (about 60–80 minutes total).
   • Add mushrooms about 10 minutes before the end of cooking.
3. 3

   Cook pasta and slice meat

   • Cook the pasta in plenty of salted water until al dente (8–10 minutes depending on type).
   • Remove the meat from the stew, let rest briefly and slice.
   • Season the sauce to taste with salt, pepper and a little sugar if necessary.
4. 4

   Serve

   • Place slices of pork, potatoes and a portion of pasta on each plate.
   • Pour the tomato sauce over the pasta and sprinkle grated cheese on top.
   • Serve immediately.