Gardesan goulash (spezzatino)

Ingredients for 4 servings:

• 500 g pork goulash
• 1 slice(s) pork belly, smoked, approx. 125 g
• Sea salt
• 1 tsp, crushed paprika powder, hot
• e.g. sunflower oil
• 1 onion(s), diced
• 1 chili pepper(s)
• 1 tbsp, heaped tomato paste
• n. B. garlic
• 200 ml white wine
• 400 ml broth
• 2 bay leaves
• 10 sage leaves, preferably fresh
• 1 rosemary sprig(s)
• a little breadcrumbs to bind, if necessary

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 25 minutes

Cut the pork belly into pieces about 3 cm wide. Season with paprika powder along with the pork goulash and let it simmer for about an hour. In a wide casserole dish, sauté the diced onions in the oil over low heat. Then increase the heat and brown the meat, turning occasionally. Add the garlic, if desired, and sauté. Add the tomato paste and sauté briefly. Deglaze with some of the white wine and let it evaporate. Add the stock and the remaining white wine, cover, and simmer over low heat until tender. Finally, add salt. If you have a lot of sauce, you can thicken it with very little (!) breadcrumbs. Serve with white bread. You can also serve it with pasta, but this is not common here in Italy.