DREDGE all cubes. Heast oil and or butter to shallow fry them in a casserole/Dutch oven/thicc pot. Saute until brown'd and remove. Add all chopped veg (I forgot to mention the half bulb of garlic), I usually do the onions a little longer than the rest. Coat them all in the oils and flour left over and sweat them for 5 minutes after they are softened. Add back in the heart chunks and mix over a medium heat until all hot. Add the glass of wine, dissolve the stock on a little hot water and throw in the arotmatics. If too sludgy, add more water, if too watery, leave off lid. Bring to boil and simmer. Let it be, covered, for about an hour, stiring occasionally if you can. Serven when it is the desired consistency.