Tomato Red Sauce (Gravy)
A pork and tomato Sunday gravy made with Chianti. Simmer 2 hours.
Ingredients
- 1 Pork shoulder, pork butt or shoulder
- Salt, gray
- Black pepper, freshly ground
- 1/2 cup Olive oil
- 1 Carrot, chopped
- 1 stalk Celery, chopped
- 1 Onion, chopped
- 1 tbsp Rosemary, fresh leaves, minced
- 4 clove Garlic, minced
- Red wine, Chianti, 1 1/2 glasses
- 1 can Tomato paste, small
- 4 can Diced tomatoes, 28-ounce chopped tomatoes
Directions
- Cut the pork into roughly 1-inch cubes and season with salt and pepper.
- Heat the oil in a large soup pot over medium-high heat and brown the pork on all sides, about 2 minutes more after turning. Set aside in a bowl.
- In the same pot saute the carrot, celery, onion and garlic with a pinch of salt until lightly browned. Stir in the rosemary and return the pork.
- Add the Chianti and bring to a boil, then add the tomato paste and tomatoes. Simmer 2 hours, skimming off scum occasionally.