Ingredients
1 pound pork shoulder, trimmed, cut into 1-inch cubes
Salt and pepper
1 tablespoon fennel seed
2 tablespoons all-purpose flour
4 to 6 thin slices prosciutto, cut crosswise into 1/4-inch strips
3 tablespoons extra virgin olive oil
1/2 pound mild Italian sausage, casings removed
1/4 cup carrot, finely diced
1/4 cup onion, finely diced
1 1/2 cups dry red wine, such as Chianti
3 28-ounce cans crushed tomatoes
1 teaspoon umami paste, * (optional)
1/4 cup flat-leaf parsley, fresh, chopped
2 tablespoons sage, fresh, chopped
1 tablespoon rosemary, fresh , chopped
3 tablespoons butter, unsalted (optional)
Salt and pepper
1 tablespoon fennel seed
2 tablespoons all-purpose flour
4 to 6 thin slices prosciutto, cut crosswise into 1/4-inch strips
3 tablespoons extra virgin olive oil
1/2 pound mild Italian sausage, casings removed
1/4 cup carrot, finely diced
1/4 cup onion, finely diced
1 1/2 cups dry red wine, such as Chianti
3 28-ounce cans crushed tomatoes
1 teaspoon umami paste, * (optional)
1/4 cup flat-leaf parsley, fresh, chopped
2 tablespoons sage, fresh, chopped
1 tablespoon rosemary, fresh , chopped
3 tablespoons butter, unsalted (optional)
Description
Pork Be Inspired
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