Summary

Ingredients

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

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Instructions

1. Fry the meat all around and set aside. Now fry the vegetables and onions lightly, but do not let them get too dark. Deglaze everything with a glass of white wine and wait for the liquid to evaporate. Repeat this step until the bottle is empty. The meat can now go back to the onions. Then fill everything up with the broth until the meat is almost completely covered. Do not use too much liquid, otherwise the sauce will be too thin. Better to pour in between meals. Let everything cook for about three hours; approx. 1 1/2 hours with the lid slightly open, then the rest of the time without the lid. Finally, season to taste with salt and pepper.
2. Smooth penne, which has been tossed in a little onion stock before serving, tastes best with it. Serve with the meat and fresh parmesan.