Roast pork Genoese style

Ingredients for 4 servings:

• 1 kg pork neck, or any piece
• 600 g onion(s), cut into strips
• 3 carrots, diced
• ¼ small piece(s) celery, diced
• 1 bottle of dry white wine
• salt and pepper
• olive oil
• some vegetable broth

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

or with any type of meat

Brown the meat all over and set aside. Now lightly brown the vegetables and onions, but don’t let them get too brown. Deglaze everything with a glass of white wine and wait until the liquid has evaporated. Repeat this step until the bottle is empty. The meat can now be added back to the onions. Then top up with the stock until the meat is almost completely covered. Don’t use too much liquid, otherwise the sauce will be too thin. It’s better to add more liquid as you go. Let everything simmer for about three hours; about 1 1/2 hours with the lid slightly open, then the rest of the time uncovered. Finally, season to taste with salt and pepper. This goes best with smooth penne tossed in a little onion stock before serving. Serve with the meat and fresh Parmesan cheese.