- 2.5kg pork – mix of pork neck bones and spare rib pieces ( best from a butcher)
- 250g pancetta or bacon – cut into small pieces
- 4 eshallots onion bulbs finely chopped ( or 1 large white onion)
- 2 carrots finely chopped
- 1 celery stalk finely chopped
- 1 leek finely chopped
- 4 garlic pieces finely chopped or minced
- 3 tablespoons of olive oil
- 1 cup red wine
- 1 Tablespoon balsamic vinegar
- 3 tins of crushed Italian tomatoes
- 1 teaspoon of brown sugar
- Salt and pepper to taste
- 2 fresh bay leaves bruised
- Fresh basil and parsley
To a deep pot ( dutch oven style or bessemer) on a medium heat add In one table spoon of the olive oil and brown the seasoned pork Neck and rib pieces on both sides. You may need to brown the pork pieces in two batches. Once all browned Remove from pan and set aside.
Add the remainder of the tablespoons of the extra virgin oil and sauté the pancetta, bay leaves, the onion, carrots, leek and garlic, celery. Sauté until the pancetta, onion, carrot mix etc have all become translucent then add the tablespoon of balsamic vinegar. Reduce the balsamic vinegar and then add the red wine and reduce by approximately half. After the wine reduces add the pork necks and spare ribs back into the pan and coat the necks with the red wine/ balsamic and veggie mix.
Add the 3 tins of crushed Tomatoes, the teaspoon of sugar, the basil leaves and the chopped parsley.
Bring the sauce to a boil then immediately turn down to a simmer. Cook the sauce for 2-3 hours. After the 2-3 hours you can take the bone pieces only out of the sauce. Pull the meat off the bones and return the meat to the pan.
Ideally Served with parpadelle, tagliatelle or gnocchi.
Sprinkle with Parmesan Cheese and fresh parsley!
Recipe by, Kerryn Saffioti.