4 Tablespoons extra virgin olive oil

1 Medium Spanish onion -- finely sliced

4 Cloves garlic -- thinly sliced

1 Tablespoon fennel seeds

1 Pound pork shoulder meat -- in 1/2" cubes

1 Cup red wine vinegar

1/4 Cup sugar

1 Cup basic tomato sauce

2 Cups dry red wine

1/2 Cup fresh mint leaves

2 eggs -- plus 2 eggs

1/2 Cup pecorino -- freshly grated

2 Bunches Italian parsley -- finely chopped

1 Cup all-purpose flour -- plus 1/4 C

3/4 Cup fine semolina

1/2 Cup warm water -- with

4 Ounces butter melted in it

1 Pinch salt

In a 12 to 14-inch saute pan, heat olive oil until smoking. Add onion, garlic and fennel seeds and saute until light golden brown. Add pork, season with salt and cook until lightly browned. Add vinegar, sugar, tomato sauce and wine and bring to a boil. Lower heat and simmer 1 hour, until very tender. Remove from heat and allow to cool. In a mixing bowl, place cooled pork mixture, mint, 2 eggs, pecorino and parsley and stir to combine. Set aside.

Mix flour and semolina together in a mixing bowl and make a well. Add water-butter mixture and stir to form a ball of dough. Remove dough from bowl and place on work surface. Knead for 1 minute, wrap in plastic and refrigerate 1 hour.

Preheat oven to 425 degrees F and line a cookie sheet with parchment.

Roll out dough to 1/4-inch thick and cut out 6-inch circles. Place two to three tablespoons of pork mixture in each one and fold to form a half moon. Seal edges, pressing with fingertips and place on lined baking sheet. Continue until all the dough is used up. Beat remaining 2 eggs and brush each impanada with the egg wash. Bake for 30 to 40 minutes, until golden brown and remove. Serve warm with a marinated tomato salad.