Italian recipe with braised pork butt and red wine tomato paste and bell peppers
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Italian food is one of the most well-known and loved cuisines in the world. It’s no surprise that this recipe, which features braised pork butt, red wine tomato paste and bell peppers, is a favorite among many home cooks. This dish is packed with flavor, and the pork is incredibly tender.
To make this dish, you’ll need:
1 pound Pork Butt (trimmed and cut into 2-inch cubes)
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 cup All-Purpose Flour
3 tablespoons Olive Oil
1 large Onion (chopped)
3 cloves Garlic (minced)
1 tablespoon Tomato Paste
1 cup dry Red Wine
1 (14.5 ounce) can diced Tomatoes (undrained)
1/4 cup chopped fresh Parsley
1/4 cup chopped fresh Basil
Instructions:
Season the pork cubes with salt and pepper. Dredge in flour, shaking off any excess.
Heat the oil in a large Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 8 minutes. Remove the pork from the pot with a slotted spoon and set aside.
Reduce the heat to medium and add the onion, garlic and tomato paste to the pot. Cook, stirring, until the onion is softened, about 5 minutes. Add the wine and cook until reduced by half, about 5 minutes.
Add the tomatoes and their juice, pork cubes, parsley and basil. Bring to a simmer and cook until the pork is very tender and the sauce has thickened, about 1 hour.
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