6 3/4 cups water
2 1/2 quarts beef broth
3 cups dry white wine
4 onions, chopped
2 cloves garlic, minced
4 pounds boneless pork loin
1 (8 ounce) can mushrooms, with liquid
1 (6 ounce) can tomato paste
1 pound smoked sausage
In a large saucepan, bring water to a boil in a large skillet or Dutch oven; boil, reduce heat, cover and simmer 30 minutes, stirring occasionally.
Remove pan from heat and stir in the wine and broth. Stir in pork, cover pot, leave steam on. Stir in mushrooms, tomato paste, sausage and onion. Reduce heat to medium high, cover and simmer 30 minutes. Let stand for 5 minutes.
Lower heat to medium low, add mushrooms, tomato paste, herb seasoning and pepper. Simmer 5 minutes, stirring occasionally, stirring to blend flavors and season.