Rosto Recipe (Ready in 70 Min)

A proper pork built around pork loin, penne or macaroni pasta and potatoes — roughly 70 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.

You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.

How to make it

Cut the pork loin into bite-sized chunks, season with salt and pepper, then brown well on all sides in the olive oil in a large heavy pot and set aside.
Add the chopped onion and garlic to the same pot and cook gently until soft, then stir in the sliced mushrooms and cook until their liquid evaporates.
Return the pork to the pot with the chopped fresh tomatoes, the tinned crushed tomatoes and the bay leaf, then add enough water to just cover and bring to a simmer.
Cover and braise gently for about 45 minutes, until the pork is tender and the sauce has begun to thicken.
Add the carrots cut into rounds and the potatoes cut into chunks, then continue simmering for a further 20 minutes until the vegetables are tender, adding a little water if needed.
Meanwhile cook the pasta in well-salted boiling water until al dente, then drain.
Fold the drained pasta through the stew so it soaks up the sauce, check the seasoning and serve hot.

You'll use: Large pot · Saucepan

Tips & common questions

How long does Rosto take to make?

About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.