Rick'S Sunday Pork Ragu

• 1 pound boneless pork shoulder
• 8 ounces pork belly
• 4 T olive oil
• 2 T tomato paste
• 1 cup white wine
• 6 small Cipollini onions, halved
• 2 28 oz cans whole peeled San Marzano tomatoes with juices
• Salt and pepper

1. Season the meat with the salt and refrigerate for a few hours.
2. Sear the meat in a heavy bottomed pan with 2 tablespoons of the olive oil.
3. Add the onions and let cook for a few minutes.
4. Add tomato paste and let cook for a few minutes.
5. Deglaze the pan with the wine and simmer for a few more minutes.
6. Add San Marzano tomatoes and break them up with a wooden spoon.
7. Add the remaining 2 tablespoons of olive oil.
8. Let simmer very slowly for about 4 hours. Season with salt and pepper to taste.

pork shoulder, pork belly, olive oil, tomato paste, white wine, onions, tomatoes, salt

Taken from www.epicurious.com/recipes/member/views/ricks-sunday-pork-ragu-52737501 (may not work)