From Farnum Hill Ciders
Cider can be used instead of white wine or beer in many of your favorite recipes.
Brown the pancetta in hot olive oil in a large Dutch oven. Remove the pancetta and set aside.
Add the onion and carrots; brown thoroughly. Add the garlic and cook until fragrant, about 1 minute.
Add 2/3 cup cider and the bouquet garni. Bring to a boil, reduce heat and simmer uncovered for 50 minutes. Slowly add more cider as the liquid reduces. Return the pancetta to the pot and cook for 10-15 minutes more. Season with salt and pepper to taste and serve.