2 kilos pork, leg
2 tablespoon(s) olive oil
1 onion
4 clove of garlic
1 tablespoon(s) rosemary
1 tablespoon(s) thyme
2 bay leaves
1 tablespoon(s) tomato paste
150 g red wine, semi sweet
400 g canned tomatoes
1 liter stock, chicken
500 g spaghetti


1.Place a pot over high heat.
2.Cut the pork into small 3 cm pieces, season with salt and pepper, and spread olive oil. Transfer to the pot and sauté.
3.Coarsely chop the onion, cut the garlic into slices, and add them to the pot.
4.Add the rosemary, the thyme, the bay leaves, the tomato paste, and sauté.
5.Deglaze the pot with the wine, add the tomato, the stock, and mix.
6.Cover with the lid and simmer at low heat for 2- 2 ½ hours.
7.Remove the meat with a slotted spoon and transfer it to a platter. Cover with plastic wrap and set aside.
8.Keep the sauce into the pot and add the pasta over high heat. Boil according to the packet’s instructions. If needed, add more water.
9.Serve the pasta along with the meat, kefalotyri cheese, oregano, pepper, and olive oil.

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