Rosto
Rosto is an Italian pot dish that cooks the meat, vegetables and sauce together on the stove, with no oven needed. The pork browns in a base of onion, garlic and fresh tomato, then simmers with potatoes, carrots and mushrooms until tender. The sauce goes over penne or macaroni as a first course, and the sliced meat follows. Traditionally a cheaper pork cut was used, and chicken thighs or beef also work.
Instructions
Warm some olive oil in a large pot. Add the crushed garlic and chopped onion and fry them until the onion is soft.
Stir in the fresh tomatoes and fry them for 5 minutes. Add the pork loin and turn it until the outside is browned and sealed.
Pour in the tin of tomate triturado along with a dash of white wine. Add the quartered potatoes and the carrots to the pot.
Cook everything together until the meat, potatoes and carrots are done. Add the mushrooms about 10 minutes before the end of cooking.
Season the sauce with salt, pepper and sugar, tasting as you go.
While the stew finishes, boil the pasta in salted water until al dente, then drain it.
Lift the pork out of the pot and slice it. Put slices of meat, potatoes and carrots and a portion of pasta on each plate.
Spoon the sauce over the pasta and top it with grated cheese.
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