This is a print preview of "Stewed Pork In Tomato Sauce & White Wine" recipe.

Stewed Pork In Tomato Sauce & White Wine Recipe
by Dexie Jane Wharton

Stewed Pork In Tomato Sauce & White Wine
Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 6

Ingredients

  • 2-3 pounds of pork Boston butt
  • 1 can of tomato sauce
  • 2 cups of water (+ more if necesarry
  • 1/2 cup of white wine (+ a little bit more)
  • 3 cloves of garlic
  • 3 medium potatoes, peeled, cubed
  • 1 cup of peas
  • 1 tsp of dried basil
  • 2 tbsp of sugar
  • sprinkle of salt & pepper
  • 2 bay leaves

Directions

  1. Heat up oil in a pot, add pork chunks to brown for 8-10 minutes. Stir a couple of time to avoid burning the meat.Add a can of tomato sauce, cloves of garlic, and a couple of bay leaves.Season with salt, pepper, dried basil and sugar.
  2. Add water, and white wine. Cover the pan and simmer for 2 hours. Add a little bit more water if necessary. Stir occasionally. The sauce should be reduced at least half. Stir in cubed potatoes. cover and continue to cook until potatoes are fork tender.
  3. Turn the heat off once the potatoes are cooked. Stir in peas. The remaining heat should warm the peas.