Ingredientes
- 2 − 28 ounce cans diced or ground tomatoes or whole
- tomatoes NOT packed in puree or sauce
- 3 tablespoons high−quality olive oil
- 1 large, thick pork chop or 1−1/2 pounds beef chuck,
- steak preferred
- 1 medium onion, peeled and finely chopped
- 1 medium carrot, peeled and finely chopped
- 4 garlic cloves, peeled and crushed
- ½ cup red wine
- 1−1/2 teaspoons salt
- 3 tablespoons fresh basil or Italian parsley, chopped
Preparação
- Freshly ground black pepper to taste
- If using whole tomatoes, drain them, reserving the liquid and chop. Reserve
- tomatoes and juice in a bowl.
- In a nonreactive Dutch oven, heat the olive oil. Season the chop with salt
- and pepper and brown over medium−high heat on both sides, about 8 minutes
- total. Remove meat and set aside. Reduce heat to medium−low, add the onion
- and carrot and saute until softened, 8 to 10 minutes. Add the garlic and saute
- for 1 minute. Return the meat and any accumulated juices to the pot and add
- the wine. Bring to a simmer, and cook uncovered for 3 minutes.
- Add the reserved tomatoes (if using crushed or minced tomatoes, just add
- them directly from the can) and the salt and bring back to a simmer. Reduce
- heat to low to maintain a slow simmer, partially cover, and cook until the
- meat is tender, about 45 to 55 minutes, depending on the thickness of the
- meat. Remove meat and keep warm. Raise heat to medium and continue cooking
- sauce for about 5 minutes, or until sauce has thickened.
- Stir in the basil and/or parsley and add freshly ground black pepper to
- taste (the sauce will be salty at this point; it will taste fine once added
- to pasta). Slice the meat and serve with pasta and sauce.
