Pork Ragout
   
   This is basically a pork stew, so quantities are not set in stone. Use more of less of any ingredient as desired.

   2 pounds pork shoulder trimmed and chopped to 1.5" cubes
   1 onion, peeled and chopped
   2 carrots, grated or chopped
   1 stalk celery, chopped
   1 teaspoon rosemary
   1 teaspoon thyme
   some fresh sage, destemmed and minced
   salt & pepper
   1 (28-oz) can diced tomatoes
   1 15 ounce can chicken broth
   about 6 oz red wine (small bottle)

   Season pork with the rosemary, thyme, sage, pepper, and salt. Heat oil in a
   no. 12 Dutch over over high heat. Sear pork in the hot oil until well browned
   on all sides, about 10 minutes.

   Add vegetables to pan over medium high heat and saute until the onion
   is soft, maybe 8 minutes. Then add wine and continue cooking vegetables until
   the wine is mostly gone and the vegetables are beginning to stick to the
   bottom of the pot.

   Add pork chunks, tomatoes, and chicken broth to the pot.

   Cook covered in a 300°F oven for 2 hours, or in a slow cooker or instant pot (2 hours on high or 4 hours on medium). Times are approximate; meat should be falling apart.

   Serve with mashed potatoes or flat noodles.