Mario Batali's that I've adapted to use a few more common ingredients...I wasn't much of a stew person until I tried this and was in love. This is so simple, caramelized, and rich, yet lighter due to the chicken stock, that it is now my goto stew recipe.
- 29.58-44.37 ml olive oil (Batali uses 1 slice of pork fat back)
- 1360.77 g pork shoulder, cubed
- salt and pepper
- 3 onions, sliced
- 236.59 ml merlot (just use whatever dry red wine you've got open)
- 14.79 ml smoked paprika
- 2 bay leaves
- 29.58 ml fresh rosemary leaves
- 177.44 ml tomato paste (I just use a small can)
- 236.59 ml chicken stock (Batali uses veal stock)
- 1 lemon, juice of
- 453.59 g hot cooked pasta, buttered with
- butter, and sprinkled with
- fresh parsley
- In a Dutch Oven, heat the oil over medium heat.
- Season the pork with salt and pepper and add to the oil and sear on all sides, working in batches if necessary.
- Add the sliced onions and cook until they are browned and soft, about 10 minutes.
- Add the wine and allow it to evaporate completely.
- Add the paprika, bay leaves, rosemary.
- Stir in tomato paste.
- Cook for 3-4 minutes over high heat, then stir in the chicken stock.
- Reduce heat to simmer, cover, and cook about 1.5-2 hours, until the sauce has thickened.
- Stir in the lemon juice and season well with salt and pepper.
- Serve immediately with buttered hot pasta.