A rich, slow-cooked Italian sauce made with pork shoulder, tomatoes, wine, and aromatics. Perfect served over pasta or polenta for a comforting, deeply flavorful meal with rustic charm.

Ingredients

  • 2 pounds pork shoulder roast, cut into cubes
  • 1 teaspoon dried rosemary leaves, crumbled
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon ground black pepper 1/2 teaspoon salt
  • 2 tablespoons olive oil 1 onion, diced
  • 1 carrot, peeled and diced
  • 2 cloves garlic, minced 1/2 cup dry red wine
  • 1 (28 ounce) can diced tomatoes 1 cup chicken stock

Directions

  1. Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
  2. Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
  3. Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.