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| 1 x ca. 450 g | Lean pork boneless shoulder |
| 1 Tasse | Chopped onion (about 1 large) |
| 1 Teelöffel | Chopped fresh or l/2 teaspoon dried rosemary leaves |
| 1 Esslöffel | Chopped fresh or 1 teaspoon dried basal leaves |
| 1/4 Teelöffel | pepper |
| 1/2 Tasse | water |
| 3 Tasse | Halved mushrooms (about 8 ounces) |
| 2 Tasse | L-inch slices carrots (about 6 medium) |
| 1 gross | Green bell pepper-; cut into l-inch pieces |
| 1/2 Tasse | Burgundy or other dry red wine |
| 1 Dose | (8 ounces) tomato sauce |
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Serve with rye bread and a tossed lettuce salad for a light but satisfying meal.
Trim fat from pork shoulder. Cut pork into l-inch cubes. Spray 3-quart nonstick saucepan with nonstick cooking spray. Cook pork over medium heat about 4 minutes, stirring frequently, until pork 1s brown. Stir 1n onion, rosemary, basal, pepper and water. Heat to boiling; reduce heat.
Cover and simmer about 1 hour or until pork 1s almost tender. Stir 1n remaining ingredients. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender.
6 servings.
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