1 hour and 5 minutes
- ½ lb pork meat
- 7 oz tomatoes
- 1 oz butter
- 1 oz extra virgin olive oil
- 1 oz white onion
- 1 oz celery, white
- 1 oz carrot
- 1 clove of garlic
- 1 sprig parsley
- 1 cup dry white wine
- 1 lb rustic bread
- salt and pepper to taste
25 minutes preparation + 40 minutes cooking
In a saucepan with oil, brown the following over high heat: finely chopped carrot, onion, celery and garlic.
Add large-minced pork meat and brown for a few minutes.
Add wine, allow to evaporate over heat. Sprinkle chopped parsley over the meat.
Add tomato puree, using peeled tomatoes that have been crushed to a puree. Season with salt and pepper and leave on low heat fro 30 minutes, stirring occasionally.
Cut the bread into slices having the same thickness.
In a saucepan with melted butter toast each slice of bread. Spread part of the liquid where the meat was cooking on each slice of bread, arrange the pork meat on top and cover with another slice of bread, like a sandwich, and serve immediately.