Since I am extremely busy with work and midterms at school right now, my poor husband has had to fend for himself. But recently he has more than “fended for himself” – he rolled out a wonderful take on “pork cacciatore.” Here is what he had to say about his process and a few photos he took along the way….
Yet another blizzard day here in Boston and since I had the day off – I knew that it would be a perfect day for a big pot of Italian cooking. (Well at least Irish- American – Italian cooking!)
I started things off by consulting one of my wife’s many cookbooks and settled on Marcella Hazen’s The Classic Italian Cook Book, circa 1973. I figured if it has been around that long, she must know what she is talking about. Page 93 “Tomato Sauce I” got me started on a grocery list and a mission.
Next up was the meat. I like a “meaty” sauce and ever since my buddy Marky advised putting a chuck roast in the “gravy” I have never done it any other way. Except today. Today was a pork day. So a piece of pork butt went in.
After searing the meat and putting it aside, I chopped up a classic “mire poix” of celery, carrots and onions. ( ok maybe I asked her for a little advice on this part too.)
Next up: add the mushrooms.
I added in some tomato stuff, seasoning, garlic and put the meat back in and then the hard-part – waiting for it to cook and fully develop into the masterpiece I know it will be!
And it was! Totally delicious served as is – meat and sauce- but even better with the starch of your choice: garlic bread, rice, pasta or roast potatoes!
wifey says…What a wonderful and yummy dish to come home to! Thanks honey!