An Italian braise with tomato sauce and red wine is always a winner, and a step away from being a complete meal with the addition of pasta, spaetzle, or polenta.
Category: not set
Cuisine: not set
2.5 pounds pork cheeks
2 medium carrots peeled, cut into 1/2 inch rounds
1 medium onion, chopped into 1/4-inch dice
2 celery stalks, chopped into 1/4-inch dice
2 cups dry red wine
1 cup chopped canned tomatoes
1 tablespoon chopped fresh herbs such as rosemary or thyme
A few tablespoons oil for browning
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