- 1 clove garlic -- coarse chopped
- 4 Tablespoons Olive Oil
- 1 pound ground pork 80 - 85% lean
- 1 whole carrot -- diced small
- 2 whole celery ribs -- diced small
- 1 large onion -- diced small
- 1 tablespoon tomato paste
- 2 tablespoons flour*
- 1/2 cup Dry vermouth
- 1 can 28 oz. diced tomatoes
- 1 quart low sodium chicken broth/stock
- 1 ounce porcini mushroom
- 1 bunch marjoram
- 2 bay leaves, whole
- Salt & Pepper to taste
- Cheesecloth and string
Heat 2 tablespoons of olive oil in heavy bottomed kettle, brown the garlic. Add the pork and cook until lightly brown. Season with salt & pepper. Remove from kettle and set aside.
Heat remaining 2 tablespoons of oil and add the carrot, onion and celery and cook until slightly caramelized, add tomato paste and cook with stirring for 1 minute, add the flour and cook for an additional minute.
Stir in the wine and cook until thick, add the tomatoes and half of the broth/stock and bring to a boil.
In a piece of cheesecloth place the mushrooms, marjoram and bay leaves. Roll or gather and secure it with string.
Add the meat and the cheesecloth bundle to the pot and simmer on a low heat for 90 minutes. Stir often. Add the remaining broth as needed.
Remove the cheesecloth package and squeeze out sauce and add it back to the pot. Mix well and adjust salt and pepper.
Cook pasta/gnocchi and toss with some sauce. Plate and add additional sauce to the top. Garnish with Parmesan and a sprig of fresh marjoram
*The flour can be removed from the sauce with out a major difference to the flavor to make the sauce gluten free. Just cook until the wine is reduced by 1/2.