Ingredients

For the Stew:

• 1 1/2 lbs (700 g) pork stew meat, cut into chunks
• 4 medium potatoes, peeled and chopped
• 2 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• 1 cup dry white wine (or red wine if using veal)
• 1 bay leaf
• Salt, to taste
• 3/4 cup (200 ml) tomato sauce
• Pepper or red chili flakes, to taste
• 1 sprig rosemary
• 2 tbsp soffritto (finely chopped onion, carrot, and celery)
• 4 cups (1 liter) vegetable broth

🍽️ Method: Step-by-Step

1. Start the Soffritto:
   • In a high-sided saucepan, heat 2 tbsp olive oil over low heat.
   • Add the soffritto (onion, carrot, celery) and sauté gently until softened—do not brown.
2. Sear the Pork:
   • Add pork pieces and brown them on all sides for several minutes.
   • Season with salt and pepper or chili flakes.
   • Add bay leaf and rosemary sprig.
   • Pour in wine and raise heat slightly to let alcohol evaporate.
3. Simmer with Tomato:
   • Once wine has reduced and alcohol is gone, remove the rosemary.
   • Add tomato sauce and most of the vegetable broth (reserve some for later).
   • Simmer on medium heat, partially covered, for 40 minutes, stirring occasionally.
4. Add the Potatoes:
   • Meanwhile, peel and cut potatoes into chunks.
   • Soak in cold water until ready to use.
   • When pork is tender (test with a fork), drain and add potatoes.
   • Adjust salt, add more broth if needed, and cover.
   • Cook for 30 minutes or until potatoes are tender but not falling apart.
5. Serve:
   • Serve hot with crusty homemade bread and a glass of Chianti. Buon appetito!