Meat with pasta in the oven

MEAT WITH PASTA IN THE OVEN

Ingredients

1 kilo of meat from the leg (lamb or goat or beef)

500 g. ripe tomatoes

400 g. Gemelli pasta or spaghetti or penne

Salt, oregano, pepper, savory

1 tablespoon grated coriander,

100 g. olive oil

Instructions

Buy the meat two days ahead.

Ask the butcher to cut the meat into three pieces.

Rinse with water to remove any small bones that have been plunged into the meat.

Put the meat into a baking pan with dimensions 31CH41CH6 cm.

Sprinkle around the meat salt, pepper, oregano, savory and grated coriander.

Rub gently the meat with the herbs and coat it with oil.

Cover the pan with plastic wrap and put it in the fridge to marinate for two days.

On the third day, add water to the pan until it covers the meat.

Cover the pan with non-stick grease-proof paper and put in the oven on the first rack from the bottom.

Bake at 250 C degrees for one hour.

After that time uncover the pan, turn the meat upside down. Cover again the pan with the non stick paper.

Continue roasting for half an hour more at the same temperature.

Remove the meat with a long fork from the pan and put it into a platter.

Leave the pan with the meat broth in the oven to boil.

Scour the meat from the bones and cut into pieces.

Other pieces are small and others are larger, as a walnut.

Put the pieces of the meat in the pan and stir.

Wash the tomatoes and cut them into pieces.

Put those pieces in a food processor and make them pulp.

Pour the tomato pulp into the pan in the oven.

Let the tomato and the meat to cook for 15 min.

Check the meat to see if it is very soft. If so, pour into the pan the pasta you have chosen.

Stir well and cover the pan with non-stick grease-proof paper.

After 15 minutes uncover the pan and stir the pasta.

Try the taste and if is something missing add it.

Do not overcook the pasta.

For each kind of pasta it is written on its package the proper cooking time.

When the food is ready, remove the pan from the oven.