1 cup Dried Porcini Mushrooms (rehydrated in 2 cups water)
3 tablespoons olive oil
2 cups yellow onions – thinly sliced
5 garlic cloves – thinly sliced
4 tbsps – tomato paste
1 cup white wine
2 cups- whole tomatoes in juice (crushed with hands)
2 peeled Butternut Squash – 2 inch cubes
Directions
Place pork in large bowl and season with salt, pepper and nutmeg. Rehydrate mushrooms.
Preheat oven to 325°F. Heat oil in large ovenproof pot over medium-high heat. Add half of pork to pot; sauté until brown, about 8 minutes. Using slotted spoon, transfer pork to bowl. Repeat with remaining pork.
Add onions and garlic to pot; sauté until soft, about 5 minutes. Add tomato paste and cook 1 minute.
Deglaze pot with white wine and cook until reduced by half.
Add tomatoes with juices, mushrooms, mushroom broth (left over) and the pieces of pork back to the pot.
Bring to boil and cover pot; place in oven. Cook stew 1.5 hours. Add squash cubes to stew. Cover and cook in oven until pork and vegetables are tender, about 30-45 minutes. Using slotted spoon, transfer meat and vegetables to large bowl; cover. Boil sauce over medium-high heat until thickened enough to coat spoon.
Return meat and vegetables to sauce; season with salt and pepper. You can serve as is or garnish with fresh parsley or as we did with fried sage, homemade croutons and Pecorino Romano cheese. Enjoy!
