Wash the belly well and cut it into large pieces

Put the vinegar, an onion and the belly in a large pot

Boil it for an hour with the lid closed, skimming it

Cut the belly into smaller pieces

In another large pot, pour a little olive oil, let it heat up and fry the onion

Then add the garlic and after a minute the tomato paste.

After it has fried, deglaze it with the wine and the vinegar. Once the alcohol has evaporated add the belly back in.

Mix and add all the spices of the recipe, the chopped tomatoes, the onion which boiled with the belly, 1 cup of the broth from the first boil and let it simmer until the sauce thickens.

If necessary, add a little more of the broth.

It will take about an hour on low heat with the lid ajar.