Sunday, March 3, 2013

World's best tomato gravy

1 to 1.5 lb pork shoulder, cut into chunks and browned in duck fat (or a lesser fat if you don't have duck fat)
6 cloves garlic minced, add to the pan and cook 30 secs
1 can San Marzano diced tomatoes
some oregano (maybe 2 teaspoons)
1-2 cups rich red wine such as chianti
salt and pepper to taste

Simmer for an hour to an hour and a half.  The tomatoes and pork will start to melt together.

It is sooooo very good.  And so simple!

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