Cut the pork into bite-sized pieces and sear them in a hot pan, try to start the cooking skin side down to melt the fat a little, a large saute pan is useful but a big saucepan is fine.  When you have coloured the meat on all sides turn the heat down and add the chopped onions and soften them up for a few minutes, then add the garlic and give it a stir.

Now for the reddening.   Add the wine and bring the pan up to a strong simmer, add the tomatoes, puree, herbs, sugar, and season with salt and pepper.  Turn the heat back down to a low simmer and cover the pan.   Have a look every 5 minutes or so to see how the sauce is reducing and give it a stir to stop it sticking.  In the meantime get your carbs ready.  I used simple boiled white rice but you can use pasta or spuds or noodles or whatever you like.

You can eat this after 20 minutes or so of simmering but it really benefits from being left to slowly simmer for an hour or more.  Add some hot water if the sauce is getting too thick for your liking.

When your patience runs out and your stomach demands attention, serve it up with your carbs of choice.  You could and should serve a green vegetable or salad on the side, but I didn’t bother.   A scattering of finely chopped spring onions on top did the trick for us.