Ingredients
1 pound boneless pork shoulder
8 ounces pork belly
4 T olive oil
2 T tomato paste
1 cup white wine
6 small Cipollini onions, halved
2 28 oz cans whole peeled San Marzano tomatoes with juices
Salt and pepper
Preparation
Season the meat with the salt and refrigerate for a few hours. Sear the meat in a heavy bottomed pan with 2 tablespoons of the olive oil. Add the onions and let cook for a few minutes. Add tomato paste and let cook for a few minutes. Deglaze the pan with the wine and simmer for a few more minutes. Add San Marzano tomatoes and break them up with a wooden spoon. Add the remaining 2 tablespoons of olive oil. Let simmer very slowly for about 4 hours. Season with salt and pepper to taste.
