Pennoni meat sauce with parmesan crust (THE BEST)
PREPARATION 20 minutes
COOKING 2h30-3h00
SERVING about 12 cups
1 package (500 g) PENNONI RIGATI GRANORO ORGANIC #BIO43 pasta, cooked Al Dente
SAUCE
- 1 kg (2 pounds) ground pork
- 30 ml (2 tbsp.) olive oil
- 2 very large red or Spanish onions, cut into small cubes
- 10 garlic cloves, finely minced
- 4 cans (800 g) Dedicato whole tomatoes
- 250 ml (1 cup) red wine
- 30 ml (2 tbsp) maple syrup
- 1 or more Parmigiano Reggiano cheese crusts
- 6-8 bay leaves
- 15 ml (1 tbsp.) dried oregano stick
- 20 fresh basil leaves
- 15 ml (1 tbsp.) crushed peppers
- Salt and pepper to taste
PREPARATION
- Season your meat with salt and pepper. Mix well.
- In a large pot, cook the ground meat over high heat until the red color disappears and there are no large chunks of meat.
- Remove the meat and set aside.
- In the meat cooking juices, cook the onions and garlic until lightly browned.
- Return the meat to the pot. Add wine and tomatoes. Stir well.
- Add all the other ingredients. Stir well and simmer gently for about 2 h 30 m - 3 h.
- Adjust seasoning. Stir while cooking.
- Add pasta sauce and mix.
- Serve and enjoy.
Leave a comment