Trieste Pork Stew

Ingredients

• 2-3 tablespoons olive oil (Batali uses 1 slice of pork fat back)
• 2 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 bay leaves
• 2 tablespoons fresh rosemary leaves
• 3/4 cup tomato paste (I just use a small can)
• 1 cup chicken stock (Batali uses veal stock)
• 1 lemon, juice of (I subbed vinegar b or c I was out of lemon juice, but would prefer it...still was great tho!)

To serve

• 1 lb hot cooked pasta, buttered with
• butter, and sprinkled with
• fresh parsley

Directions

1. 1

   In a Dutch Oven, heat the oil over medium heat.

2. 2

   Season the pork with salt and pepper and add to the oil and sear on all sides, working in batches if necessary.

3. 3

   Add the sliced onions and cook until they are browned and soft, about 10 minutes.

4. 4

   Add the wine and allow it to evaporate completely.

5. 5

   Add the paprika, bay leaves, rosemary.

6. 6

   Stir in tomato paste.

7. 7

   Cook for 3-4 minutes over high heat, then stir in the chicken stock.

8. 8

   Reduce heat to simmer, cover, and cook about 1.5-2 hours, until the sauce has thickened.

9. 9

   Stir in the lemon juice and season well with salt and pepper.

10. 10

    Serve immediately with buttered hot pasta.