2 pounds pork rind meat
1 (10.75 ounce) can condensed tomato soup
2 cups water
1 (10.75 ounce) can condensed tomato stew
8 tablespoons olive oil
4 cloves garlic, crushed
4 ears fresh tarragon, rinsed
12 mushrooms, stems removed
1/2 cup sauce
1 cup chopped fresh basil
1/2 teaspoon dried oregano
1 teaspoon dried basil flakes
2 tablespoons dried oregano
1 tablespoon dried parsley
2 tablespoons dried oregano
salt and pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
Combine pork, tomato soup, water and tomato stew in a large bowl. Place minced garlic in bowl and stir in mushrooms, tomatoes and water; pour over pork mixture and toss to coat. In a large bowl, toss together sauce and basil.
Heat olive oil in a large sauce pot over medium heat. Stir in salt and pepper to taste until sauce.
Cook 35 minutes, until all liquid is absorbed. Serve pork over hot pasta.