b'Pork RagJASON WILSONServes 6 (Ingredients can be reduced by 25 percent to serve 4.)4 pounds fresh natural pork butt, boneless, large-chopped1 cup Pompeian Extra Virgin Olive OilSalt and pepper as needed2 yellow onions, cut into small dice1 leek, cut into small dice1 fennel bulb, cut into small dice2 stalks celery, cut into small dice5 cloves garlic, sliced1 cup Elements by Artesa Cabernet Sauvignon1 4-ounce jar piquillo peppers1 quart canned crushed tomatoesW cup pitted olives (Cerignola or similar green)2 quarts chicken stock2 tablespoons ground cumin1 tablespoon ground fennel1 tablespoon ground coriander2 tablespoons chopped marjoram and rosemary2 bay leavesIn a large sauce pot or brazier pan (6 quarts or so) on medium-high heat, sear the pork in the olive oil until dark brown. Season the meat with salt and pepper to taste.When the meat is well browned, add the diced vegetables and garlic, and continue to brown. When the vegetables have sweated well and are evenly brown, deglaze with red wine and reduce by half. Add the peppers, tomatoes and olives, and cook for 15 minutes. Add the stock and simmer for 40 minutes. Finish with salt and pepper to taste and the herbs.Use the rag to dress the DaVinci pasta of your choice.CHEF STELLINOS SUGGESTED WINE PAIRING:Elements by Artesa Red Wine215'