FoodieAtlas Logo
FoodieAtlas Recipes around the World

Cacciatello

Cacciatello
San-Marino
⏱ — min. Serves: —

Ingredients

  • 1 lb (450 g) pork shoulder, cut into cubes
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) dry white wine
  • 1 can (14 oz or 400 g) crushed tomatoes
  • 1 cup (240 ml) beef or chicken broth
  • 1 bay leaf
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 1/2 cup (100 g) black olives, pitted and sliced
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

Sear the Pork

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Add the pork cubes and sear on all sides until browned. Remove the pork from the pot and set aside.

Sauté Aromatics

In the same pot, add the chopped onion and cook until translucent.

Add the minced garlic and cook for an additional minute until fragrant.

Deglaze the Pot

Pour in the white wine, scraping up any browned bits from the bottom of the pot.

Let the wine simmer for a few minutes until it reduces slightly.

Add Tomatoes and Broth

Stir in the crushed tomatoes and beef or chicken broth.

Return the pork cubes to the pot.

Season and Simmer

Add the bay leaf, dried rosemary, dried thyme, salt, and black pepper.

Bring the mixture to a boil, then reduce the heat to low and cover the pot.

Simmer for 1.5 to 2 hours, or until the pork is tender and the sauce has thickened.

Add Olives

Stir in the sliced black olives and cook for an additional 5 minutes.

Serve

Remove the bay leaf and discard.

Garnish with chopped fresh parsley before serving.

Enjoy your meal!