Neapolitan Tomato and Pork “Soup” with Rosemary and Red Wine

Tomato_and_Pork_Soup1 (1 of 1)In Italian, this dish is called “zuppa” (soup), but to me, it’s more like a thick stew (maybe that’s because of how I prepare it). This dish hails from Naples, Italy, and is so simple and delicious — the flavors of the pancetta, salt pork, rosemary, tomato and wine come together very nicely! Some may find salt pork to be too fatty, but I think you could omit it and just add a bit of olive oil to the pan before adding the pancetta mixture, and still have fantastic results. I hope you’ll try this dish!

4 oz pancetta, finely chopped
1 oz salt pork, finely chopped
1 Tbsp finely chopped rosemary
3 large garlic cloves, peeled and crushed
2 large onions, thinly sliced
1/2 tsp dried red pepper flakes
1 1/2 lbs lean ground pork
1 1/2 tsp salt
2 1/2 cups red wine
1 28-oz can tomato puree
Olive oil
Crusty bread, sliced
1 Tbsp chopped parsley

Combine pancetta, salt pork, rosemary and garlic on a cutting board — chop together with a sharp knife to create a paste.

Place a Dutch oven over medium-high heat. Add the pancetta mixture and cook for 5 minutes, stirring constantly. Add the onions and red pepper flakes;  cook for another 5 minutes, until onions are translucent. Add the ground pork and the salt. Brown for 5 minutes, stirring constantly to break meat up.

Add 1 cup of the wine to the pork mixture and cook until evaporated, about 5 minutes. Add the rest of the wine and the tomato puree. Bring to a boil, then reduce heat and simmer for 1/2 hour, uncovered. Remove from heat and season with additional salt, if desired.

Heat about 2 Tbsp olive oil in a skillet over medium-high heat. Add the slices of bread and cook until nicely browned on both sides.

To serve, place a slice of bread in each bowl;  pour some soup over bread and garnish with parsley (you may want to do this at the table so your guests can see the crisp, yummy slice of bread before it’s hidden by the soup!).

Serves 4.

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