Ingredients
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2 -3 tablespoons olive oil (Batali uses 1 slice of pork fat back)
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3 lbs pork shoulder, cubed
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salt and pepper
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1 cup merlot (just use whatever dry red wine you've got open)
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1 tablespoon smoked paprika
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2 bay leaves
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3/4 cup tomato paste (I just use a small can)
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1 cup chicken stock (Batali uses veal stock)
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1 lemon, juice of
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1 lb hot cooked pasta, buttered with
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butter, and sprinkled with
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3 onions, sliced
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2 tablespoons fresh rosemary leaves
Instructions
- 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.