This recipe is a favorite of mine, and will soon be a favorite of yours. While the dish does take quite a while to cook, much of it is simply letting it simmer for hours and letting the aroma take over your house. This is a meal your family and friends will be begging to enjoy again and again.
- Pork Roast - cut into large chunks
- 5 med. carrots
- 1 small heart of celery
- 4 pieces of bacon
- 1 large onion (yellow or white)
- 2 tsp. salt
- 1 tps. pepper
- 1 carton beef broth
- 2 cups red wine (Cabernet Sauvignon is recommended)
- 2 tbsp. olive oil
- 1 12oz can tomato puree
Roughly chop carrots, celery and onions and dice bacon into small pieces. Add veggies, bacon, olive oil, salt and pepper to the pan and brown for 5 - 10 min on med. or until bacon is mostly cooked. Remove veggies from pan and brown pork on all sides. Once the pork has browned, remove and set the meat aside. Turn the heat up on the pan and add 1.5 cups of wine and deglaze using a whisk. Place the meat and veggies back in the pan and add the beef broth. Cover and cook on med/low for at least 3 hours. If the liquid is low, add more wine and broth. After 3 hours, the meat should be very tender and fall away from the bone. Pull the meat apart almost shredding it, then add the tomato puree. Cover and let simmer for another 15 mins. Serve over homemade pappardelle pasta.