Summary

Ingredients

• 1 kg pork neck
• 100 g pork belly, mixed, unsalted, unsmoked)
• 200 g Cabanossi
• 1 ½ kg white beans from the can (drained weight)
• 850 g tomato (s), peeled from the can (drained weiht)
• 250 g onion (s) (approx. 1 lare)
• 2 bunch spring onion (s)
• 4 clove (s) garlic
• 300 ml red wine, dry or currant liqueur
• 2 tablespoons oil
• some vinegar
• Thyme, rosemary, savory, marjoram, as fresh as possible
• salt and pepper

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Instructions

1. Cut the pork belly into small strips and leave in a large saucepan. Add the meat and fry both until crispy. Then take it out.
2. Let the oil in the saucepan get hot on medium heat, add the onions and garlic and sweat until translucent. Add tomatoes, wine, savory, thyme, rosemary and marjoram and simmer uncovered on a low level for about 30 minutes, stirring occasionally.
3. Cut the Cabanossi into small pieces and add to the saucepan with the beans and the previously seared meat and let everything simmer a little longer. Finally, cut the spring onions into rings and stir in. Season to taste with salt, pepper and vinegar.