Pork, Hunter-style

Directions

1. Combine the garlic, rosemary, salt and pepper and enough olive oil to make a somewhat dry paste. Divide the paste evenly among the pork and let sit, covered and refrigerated, for 2 hours.
2. In a Dutch oven, heat 3 Tbsp olive oil over high heat until smoking. Brush the exess rub from the pork and sear meat in hot oil.
3. Add the onions, mushrooms, and pancetta and cook over high heat until onions are golden brown and fat has been rendered from bacon.
4. Drain the excess oil, then add the wine and stir the bottom of the pan with a wooden spoon to dislodge the browned bits.
5. Add the tomato puree, chicken stock, sugar, and chili flakes and bring to a boil.
6. Return the pork to the pan. Cook for 20 minutes, covered, then 15 to 20 minutes more uncovered. Remove from heat, top with sauce, and serve immediately.