Trieste Pork Stew

READY IN: 2hrs 30mins
SERVES: 6
YIELD: 1 pot full
UNITS: US

INGREDIENTS

Nutrition
  • 2 -3
    tablespoons olive oil (Batali uses 1 slice of pork fat back)
  • 3
    lbs pork shoulder, cubed
  • salt and pepper
  • 3
    onions, sliced
  • 1
    cup merlot (just use whatever dry red wine you've got open)
  • 1
    tablespoon smoked paprika
  • 2
  • 34
    cup tomato paste (I just use a small can)
  • 1
    cup chicken stock (Batali uses veal stock)
  • 1
    lemon, juice of
  • To serve
  • 1
    lb hot cooked pasta, buttered with
  • butter, and sprinkled with
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DIRECTIONS

  • 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.
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