Recipe courtesy of Mario Batali
Show: Molto Mario
Total:
2 hr 15 min
Active:
30 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

In a Dutch oven, heat the pork fat over medium heat until it is completely liquid. Season the pork with salt and pepper and add to the hot fat to sear on all sides, working in batches if necessary. Add the sliced onions and cook until they are browned and soft, about 10 minutes. Add the wine and allow it to evaporate completely. Add the paprika, bay leaves, rosemary, and marjoram. Remove the excess fat with a ladle and stir in the tomato paste. Cook for 3 to 4 minutes over high heat, then stir in the veal stock. Reduce the heat to a simmer, cover, and cook for 1 to 1 1/2 hours, until the sauce has thickened. Stir in the lemon juice and season well with salt and pepper. Remove the meat to a serving bowl, strain the juices over the meat, and serve immediately.;

IDEAS YOU'LL LOVE

Pulled Pork

Recipe courtesy of Ree Drummond

Grilled Pork Chops

Recipe courtesy of The Neelys

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Beef Stew

Recipe courtesy of Food Network Kitchen

Beef Stew

Recipe courtesy of Katie Lee

Pork Osso Bucco

Recipe courtesy of Robert Irvine

Air-Fried Pork Chops

Recipe courtesy of Juan Carlos Cruz

Parker's Beef Stew

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking