Pasta with Pork Ragù

Ingredients

• 1/2 package of penne cooked according to package instructions
• 500 g of pork tenderloin, chopped
• 2 tomatoes, chopped
• 1/2 cup of tomato purée
• 1/2 onion, chopped
• 1/2 cup of dry white wine
• Olive oil to taste
• Salt and pepper to taste
• Parsley and Chives to taste
• Parmesan to taste
• Rosemary to taste

Preparation

1. Season the tenderloin with salt and pepper and then caramelise in a medium pan with olive oil. Set aside.
2. Add the onion and garlic and let them fry until golden.
3. Put the meat back into the pan and add the white wine. Wait until the wine reduces slightly.
4. Add the tomato, tomato purée, and rosemary and let it cook for about 25 minutes, until the meat pulls apart slightly.
5. Adjust seasoning by adding salt and pepper.
6. Add the cooked pasta to the sauce and serve with parsley, chives, rosemary, and Parmesan.