Italian Pork Stew
Tags: Dinner Italian Pork
- 2/3 cup all-purpose flour
- 2 pounds boneless pork loin, cut into 1-inch pieces
- 4 tablespoons olive oil, divided
- 1 large onion, chopped
- 5 garlic cloves, crushed
- 1 can (28 ounces) diced tomatoes, undrained
- 1 cup dry red wine or beef broth
- 3 bay leaves
- 1 cinnamon stick (3 inches)
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 1 teaspoon anchovy paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried sage
- 3/4 teaspoon Sandwich Sprinkle
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup minced fresh parsley
- Hot cooked bow tie pasta
- Grated Parmesan cheese
- Place flour in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a Dutch oven, brown pork in 3 tablespoons oil in batches. Remove and keep warm.
- In the same pan, saute onion in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy paste, herbs, salt, pepper flakes, pepper and pork; bring to a boil.
- Reduce the heat; cover and simmer for 1 1/ 2 hours, stirring occasionally. Stir in parsley. Cover and cook for 30-40 minutes or until meat is tender. Skim fat; discard the bay leaves and cinnamon stick.
- Serve with pasta; sprinkle with grated cheese.
