500g Boneless pork loin (leave whole or cut into 1-2 inch chunks)
2 tbsp olive oil
1 large onion, diced
2 carrots, diced
2 celery sticks, diced
4 garlic cloves, finely chopped
2 tbsp tomato purée
1 × 400g tin chopped tomatoes
200ml red wine
400–500ml chicken or pork stock
2 bay leaves
1 tsp dried oregano
1 tsp dried rosemary
Salt and plenty of black pepper
Optional: a small pinch of chilli flakes
METHOD
Pat the pork dry and season generously with salt. Heat the oil in a large heavy casserole over medium-high heat and brown the pork (if cutting into chunks brown in batches until deeply golden.) Remove the pork and set aside.
Lower the heat to medium. Add the onion, carrot and celery to the same pot and cook for 8–10 minutes, scraping up the browned bits from the bottom.
Add the garlic and cook for 1 minute. Stir in the tomato purée and cook for another 2–3 minutes, allowing it to darken slightly.
Pour in the red wine and scrape the bottom of the pot thoroughly. Let it bubble for 3–4
minutes so the wine reduces slightly.
Return the pork and any juices to the pot. Add the chopped tomatoes, stock, bay leaves, oregano and rosemary. The liquid should just about cover the pork (you can always use a little water to top it up as well).
Bring everything to a gentle simmer. Cover with a lid and place in a 160°C conventional or 140°C fan oven for approximately 2-3 hours.
Remove the lid for the final 30–40 minutes to allow the sauce to reduce and become thick and glossy.
Remove the bay leaves and taste the sauce. Adjust the seasoning with salt and pepper.
For best results, let it sit over night and reheat the next day
