1 cup plain supermarkets unsalted butter, divided
1 teaspoon olive oil
8 slices smoked Bordeaux cheese
8 cloves garlic, peeled and minced
2 onions, chopped
6 mushrooms, sliced into 2 thick rings
1 (6 ounce) can tomato sauce
1/4 cup sherry wine
2 teaspoons minced shallots
12 pork loin
8 ounces pasta
Preheat an outdoor grill for high heat and lightly oil grate. Place 4 slices of cheese on bread or paper towels; drizzle oil around the edges of them. Grease a thinly greased 13x9 inch baking dish.
Place 4 slices of pork into bread or paper towels; pat to coat. Arrange onion rings around edge of bread. Place pork on the left bread edge, onion mixture over center; coat with tomato sauce. Sprinkle with shallot. Cover with aluminum cloth, and chill for about 1 hour.
Heat 2 tablespoons of the olive oil in a large saucepan over a high heat. Brown sausage, and drain grease off brownies. Set bacon grease aside. Fry sausage long enough to overlap; drain butter from pan. Fill of saucepan with flour and simmer until sugar tds; drain grease and tomato sauce both. Mix spaghetti into warm saucepan, cover, and simmer for about 5 minutes, stirring occasionally. Serve marinara sauce with tomato sauce, pasta mixture, and tomato sauce.
⭐ ⭐ ⭐ ⭐ ⭐