Zuppa di Soffritto di Maiale

• 4 ounces pancetta
• 1 ounce salt pork
• 2 tablespoons rosemary leaves
• 3 fat cloves garlic, peeled and crushed
• 2 large yellow onions, peeled and sliced thin
• 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes
• 1 pound tenderloin of pork, minced
• 1 teaspoon fine sea salt
• 2 1/2 cups good red wine
• 1 1/2 cups canned tomato puree
• About 1/2 cup extra-virgin olive oil
• 4 1/2-inch-thick trenchers of good country bread

1. With a mezzaluna or a very sharp knife, mince the pancetta, the salt pork, the rosemary, and the garlic to a fine paste.
2. In a large terra-cotta or enameled cast-iron casserole over a medium flame, heat the paste and soften the onions to translucence, taking care to saute them only slightly.
3. Add the chile.
4. Brown the pork now in the casserole, crusting it a bit and sprinkling on the sea salt.
5. Add 1 cup of the wine, letting it evaporate before adding the tomato puree and the remaining wine, and bringing the soup to a gentle simmer.
6. Cook the soup uncovered and over a low flame, for 1/2 hour.
7. Heat the olive oil and brown the bread, letting it rest a moment on absorbent paper towels before placing it in a napkin-lined basket.
8. Present the soup in its casserole along with the basket of fried bread, each guest ladling the hot, thick soup over a golden trencher laid at the bottom of his bowl.

pancetta, salt pork, rosemary, garlic, yellow onions, pepper, tenderloin, salt, good red wine, tomato puree, extravirgin olive oil, trenchers

Taken from www.epicurious.com/recipes/food/views/zuppa-di-soffritto-di-maiale-391138 (may not work)