When my husband longs for this dish, I gladly cook it, naming it ‘Hubby’s Joy’.

Heat the olive oil in a large pot over medium-high heat. Add the pork cubes and brown them on all sides. Remove the pork and set aside.

In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent.

Add the sliced mushrooms to the pot and cook until they are softened.

Return the pork to the pot and add the diced tomatoes, tomato paste, thyme, oregano, salt, and pepper. Stir to combine.

Pour in the chicken broth and bring the mixture to a simmer.

Cover the pot and let the ragout cook on low heat for about 1.5 to 2 hours, or until the pork is tender.

Before serving, sprinkle the ragout with fresh parsley for a burst of color and flavor.

For a spicier version, add a pinch of red pepper flakes or a diced jalapeño. You can also substitute beef or chicken for the pork, depending on your preference. If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and stir it into the ragout during the last 10 minutes of cooking. For a vegetarian version, replace the pork with hearty vegetables like eggplant or zucchini and use vegetable broth instead of chicken broth.