Chop onion and bacon. Fry over very low heat, stirring occasionally, in a very large pot. Add the loin tied with string and the chops.
Cover and simmer, adding, if necessary, a ladle of water. When the onions are golden, mix and add the red wine letting it evaporate.
Cook for another half an hour, then add 2 tablespoons of concentrate, stirring frequently to prevent it from sticking to the bottom of the pot.
Add the rest of the concentrate, 3 or 4 ladles of water and cook for an hour.
Remove the meat from the sauce to serve it separately.
Cook the "Pennini" in salt water.
Drain and season with the meat sauce and, to taste, with grated Parmesan.