Ingredients
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3 lbs boneless pork shoulder, cut into 1-inch pieces
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salt and pepper
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2 tablespoons extra virgin olive oil, separated
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1 1/2 cups carrots, chopped
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1 1/2 cups celery, chopped
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2 whole garlic cloves, peeled
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3 cups beef broth
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2 potatoes, scrubbed and chopped into 1/2 in cubes
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1 tablespoon fresh basil, chopped
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1 bay leaf
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1 cup red wine
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1 1/2 cups onions, chopped
Instructions
- Season meat with S/P. Heat 3-4 quart saute pan over med-high heat. Add 1 tablespoons EVOO, and swirl to coat the bottom of the pan. When the oil is hot, add the meat and brown it deeply on all sides (7-10 minutes). Remove from heat and let sit on a plate.
- Add remaining oil, onions, carrots, celery and garlic cloves. Saute stirring frequently, until veggies are just beginning to soften (about 4 minutes).
- Return meat to the pan, and add broth, potatoes, basil and bay leaf. Bring broth to a boil, then reduce heat to med-low. Add wine. Let simmer for 10 minutes, then reduce heat to low.
- Cook over low heat for 3 hours. Taste periodically, add S/P if needed. After removing heat, discard bay leaf, and serve hot.