3 tablespoons olive oil
4 cloves garlic, peeled and cut into 2 inch pieces
2 (6 ounce) cans diced tomatoes, drained and liquid reserved
3 1/2 pounds ground pork
2 (6 ounce) cans tomato paste
2 cups water, divided
3 medium heads romaine lettuce - rinsed, dried and torn
4 egg white heads, beaten
1/4 cup milk (optional)
salt and pepper to taste
Heat olive oil in a large skillet over medium-high heat. Stir in cornstarch until mixture resembles coarse crumbs. Place pork in skillet or casserole, and cook until brown, 1 to 2 minutes. Remove skillet from heat, drain, and set aside.
To the same skillet, add tomatoes, tomato paste, and remaining 1 cup water. Stir well, then pour into skillet. Cook until the paste begins to thicken, 1 to 2 minutes.
To the same skillet add the onions and celery, and saute until tender, 1 minute. Stir in milk, 1 cup each, and add more milk, if necessary, to achieve uniform sauce consistency. Spoon sauce through a sieve into a sterilized container. Store in refrigerator and serve over pork.