Loin Roast Mushroom Pasta
March 08, 2023 • Cooking
Slow-cooking Loin Roast in port wine turns your average pasta dish into rich and meaty magnificence, with a just touch of sweetness. Boil your noodles of choice with a couple bay leaves to really infuse it with those herbal notes.
Time: 1 ½ hrs
- 1 17-24 oz. Campo Grande Loin Roast
- 3 onions, finely chopped
- 200g (7 oz.) mushrooms, finely chopped
- 2 cups port wine
- 2 cups beef broth
- 4 servings dried pasta of choice
- 2 bay leaves
- 2 cups heavy cream
- 4 Tablespoons grated parmesan
- Black pepper
- Extra-virgin olive oil
- Season Loin Roast with salt and pepper.
- Heat 1 Tablespoon of olive oil in a large pot and seal the meat on all sides. Remove the meat and set aside.
- Add onions to the pot and cook until translucent.
- Once the onions are cooked, add the mushrooms and cook until softened.
- Add the port and beef broth to the pot and bring to a boil.
- Once your liquid is boiling, add the Loin Roast back into the pot and simmer for 1 hour on low heat.
- While the meat is cooking, cook the pasta according to the package instructions, adding the bay leaves into boiling water, along with a generous pinch of salt and a drizzle of olive oil.
- After the meat has cooked for 1 hour, remove the Loin Roast from the pot and set aside.
- Add in the cream to the remaining sauce in the pot and reduce for a few minutes, mixing to incorporate the cream.
- Slice the meat and serve over the pasta, spooning the sauce on top. Sprinkle with parmesan. ¡Buen provecho!