1 pound pork loin
1 tablespoon salt
3 tablespoons tomato paste
2 tablespoons butter
1/2 teaspoon garlic powder
2 bay leaves
1 (8 ounce) package ricotta cheese
2 1/2 pounds russet potatoes, peeled and cubed
1/4 cup butter
Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in salt; cook for 10 minutes, or until thickened. Stir in tomato paste, bacon grease, garlic powder, bay leaves, and ricotta. Simmer, covered, for 10 to 15 minutes, or until cooked through (juices run clear).