Tomato Sauce with Pork Loin
2 lb. boneless pork loin
Slices of roasted marinated red peppers – plus a little marinade
4 cloves of garlic – chopped
1 onion – sliced
1 carrot – sliced
1 stalk of celery – sliced
¼ cup wine
¼ cup chicken broth
29 oz. can crushed tomatoes
Dashes of salt
Dashes of black pepper
Dashes of dried oregano
Dashes of red pepper flakes
Handful of fresh basil – chopped
Drizzle of olive oil
1 lb. of your favorite macaroni
Grated Romano cheese for grating
Rub the pork with salt, pepper, garlic powder and dried oregano.
Heat a sauce pan with a drizzle of olive oil. Place the prepared pork loin in the heated pan and let it get golden on all sides.
Add the vegetables and basil and continue to simmer until the onion is golden.
Add the crushed tomatoes, wine and chicken broth and seasonings; continue to simmer slowly until pork is cooked and tender, about 2 ½ hours. The longer it cooks slowly the better.
Prepare the macaroni as directed.
Place macaroni in a serving platter. Top with the sauce, a drizzle of olive oil and the grated Romano cheese. Slice the pork and serve with the macaroni.