HOW TO:
Season and sear the pork cheeks
Add garlic, onion, some carrot, and a little celery to the pot making sure to scrape those stuck meaty bits
Brown ground pork in the mirepoix. Deglaze with some red wine. Add chicken stock, some ripped basil leaves, and a bay leaf.
Three hours later...
Serve with fresh gnocchi (available from Eataly). No, I did not make gnocchi from scratch. I'm not that amazing...yet.
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