Slice the onion, chop the carrot, trim the mushrooms, and mince the garlic.

Season the pork with salt and pepper, then coat with flour.

Heat half the olive oil in a pot over medium heat, sear the pork until browned, then remove.

Add the remaining olive oil, sauté the onion and garlic until softened, then add carrot and mushrooms and cook until coated in oil.

Return the pork to the pot, add red wine, and simmer until the alcohol evaporates. Add water, sugar, salt, and tomato puree, then cover and simmer for 30 minutes.