Ingredients:
2 lbs pork loin
2 tablespoons butter
3 tablespoons olive oil
salt
fresh coarse ground black pepper
3 medium onions, finely chopped
1 carrots, scraped and finely chopped
2 stalks celery, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch red pepper flakes
1 cup red wine
1/2 cup tomato puree
1 (28 ounce) cans Italian plum tomatoes, run through a food processor
1 lb penne ( or pasta of your choice)
parmesan cheese
Directions:
Heat the butter and 1 tablespoon of the oil in a Dutch oven over medium heat.
Season loin with salt and pepper; brown thoroughly.
Remove any excess fat after removing the loin from pan.
Add the remaining 2 tablespoons of oil to the Dutch oven.
Saute the chopped vegetables for about 5 minutes.
Add the remaining seasonings, the wine, the tomato puree, and the processed plum tomatoes.
Let simmer for a few minutes to blend.
Stir enough to prevent burning.
Preheat oven to 300 F.
Return loin to Dutch oven.
Cover and bake until loin is tender (about 1-1/2 to 2 hours).
Remove loin from Dutch oven and keep warm.
Skim any accumulated fat from surface of sauce.
Cook the pasta according to manufacturer’s directions.
Slice loin and serve with pasta, ladling sauce over both.
Garnish with cheese to taste.
Servings: 6
Time preparation: 30 min.
Time total: 150 min.