Cut the pork into bite-sized pieces. Heat the oil in a pot and add the pork. Cook over a high heat to brown the meat. Remove the meat from the pot and keep warm. Add the onions, celery and carrots to the juices in the pot. Cook over a medium heat until the onion is soft. Stir occasionally. Mix in the nutmeg and then the tomato concentrate, the tomato pulp and the bay leaves. Season and leave the sauce to simmer for 10 minutes. Return the pork to the pot and mix in the beans and parsley. Give the ingredients a good mix and then pour the mixture in a greased casserole. Bake in a moderate to slightly hot oven for 40 minutes. Bring out of the oven and serve garnished with celery leaves.
Suggested accompanying wine: DELICATA Sangiovese I.G.T. Maltes Islands
Serves 6Email this Recipe Back to Guest Chef 9