INGREDIENTS
2 lbs
pork butt
1 tsp
salt
1/2 tsp
pepper
2 tbsp
olive oil
1 large
onion
4 cloves
garlic
6 ozs
muir glen tomato paste
1/2 cup
wine
14 1/2 ozs
canned tomatoes
4 sprigs
thyme
1 sprig
rosemary
2 cups
progresso chicken broth
1/4 tsp
pepper flakes