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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 8 |
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I found this recipe in a Life magazine a few years ago. As the article says, it is just as good with a glass of wine and guests as it is with a cold beer in front of the TV. Ingredients:
3 lbs boneless pork shoulder, cut into 1-inch pieces |
salt and pepper |
2 tablespoons extra virgin olive oil, separated |
1 1/2 cups onions, chopped |
1 1/2 cups carrots, chopped |
1 1/2 cups celery, chopped |
2 whole garlic cloves, peeled |
3 cups beef broth |
2 potatoes, scrubbed and chopped into 1/2 in cubes |
1 tablespoon fresh basil, chopped |
1 bay leaf |
1 cup red wine |
Directions:
1. 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.
2. Add remaining oil, onions, carrots, celery and garlic cloves. Saute stirring frequently, until veggies are just beginning to soften (about 4 minutes).
3. 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.
4. Cook over low heat for 3 hours. Taste periodically, add S/P if needed. After removing heat, discard bay leaf, and serve hot.
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