Rosto
Rosto is a dish is of Italian origin, and provides for two complete courses cooked in one pot without the need for an oven. Originally the pasta was served as a first course with the tomato sauce over it. This was followed by the sliced meat, usually a cheaper cut of pork instead of loin and a small piece at that, with the potatoes, carrots and mushrooms. It is still extremely popular although many people nowadays also cook it with chicken thighs or even a piece of beef instead of the traditional pork.
1 kg pork loin
2 carrots
4 potatoes, cut in quarters
1 onion, chopped
½ kg penne or macaroni pasta
¼ kg mushrooms
½ kg fresh tomatoes
1 tin ‘tomate triturado’ (tomato paste, or three peeled, de-seeded and puréed tomatoes)
Salt
Pepper
1 garlic clove
Olive oil (for frying)
White wine
Sugar to taste
Grated cheese (Edam or Parmesan)
Fry crushed garlic clove and chopped onions until soft.
Add tomatoes; fry for 5 minutes, then add pork loin and brown until sealed.
5 minutes
Add tin of tomate triturado and a dash of white wine.
Add potatoes and carrots, then cook until meat, potatoes and carrots are done.
Add the mushrooms about 10 minutes before the end.
10 minutes
Add salt, pepper and sugar to taste.
Boil the macaroni until al dente.
Remove the meat from the stew and slice.
Serve meat, potatoes and pasta on same plate, pouring sauce over pasta and topping with grated cheese.