Pennoni meat sauce with parmesan crust (THE BEST)

by Iris Imports
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

  1. Season your meat with salt and pepper. Mix well.
  2. In a large pot, cook the ground meat over high heat until the red color disappears and there are no large chunks of meat.
  3. Remove the meat and set aside.
  4. In the meat cooking juices, cook the onions and garlic until lightly browned.
  5. Return the meat to the pot.  Add wine and tomatoes. Stir well.
  6. Add all the other ingredients. Stir well and simmer gently for about 2 h 30 m - 3 h.
  7. Adjust seasoning. Stir while cooking.
  8. Add pasta sauce and mix.
  9. Serve and enjoy.
This sauce is excellent on a pizza, in a hot sandwich or as an accompaniment to a grilled dish… (when it’s good, we put it everywhere!)

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