1 onion, chopped
1 garlic, minced

1 cup red wine

1 can whole tomato, 28 oz

1/2 tsp thyme

1 bay leaf

2 tsp hot sauce, to taste
1/3 cup sun dried tomato, puree

Sear meat in a dutch oven. Remove. Toast anise seed in residual fat. Saute onion, then garlic. Add bay and thyme. Deglaze with red wine. Return meat to pot. Pour in tomato with juice, hot sauce, then add water or light chicken stock until the pork is about 3/4 covered. Heat to a bare boil, then cover and simmer until meat is falling apart, about 3 hours. Add pureed sun dried tomato and serve with chopped green olives and parmesan.