Italian Pork Stew

My sister gave me a bunch of her canned tomato products since she can't eat tomatoes right now. I have planned a couple recipes using all these crushed tomatoes and tomato sauces I have received. Thanks!

Ingredients and my new dutch oven.

Brown the pork first by cutting the pork up in 1" cubes, coating the pork with flour and browning it on both sides.

Add all the ingredients together and then the pork, cover with lid and simmer.

Serve over bow tie pasta and top with parmesan cheese.


This may seem like a lot of ingredients, but it did not take long to throw everything together and then you just let it simmer for 2 hours.

Recipe:

2/3 cups flour
2 lbs. boneless pork loin, cut into 1" cubes
4 tbsp of olive oil
1 large onion, chopped
5 cloves garlic, crushed
1 can (28 oz.) diced tomatoes or crushed tomatoes (I used crushed)
1 cup dry red wine or beef broth
3 bay leaves
1 cinnamon stick
1 tbsp tomato paste
1 tbsp red wine vinegar
1 tsp anchovy paste
1 tsp each of dried oregano, basil and sage leaves
1/2 tsp salt
1/4 tsp pepper
1/2 tsp crushed red pepper flakes
1/4 cup minced parsley (I put spinach in mine instead)
Hot cooked bow tie pasta
Grated parmesan cheese

1. Place flour in a large Ziploc bag. Add pork, a few pieces at a time, and shake to coat. In a dutch oven, brown the pork in 3 tbsp of oil in batches. Remove and keep warm.

2. In same pan, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy paste, herbs, salt, pepper, chili flakes and pork; bring to a boil.

3. Reduce heat; cover and simmer or 1 1/2 hours, stirring occasionally (I added a little water while cooking). Stir in parsley or spinach and cook 30-60 minutes longer or until meat is tender. Discard bay leaves and cinnamon stick. Serve with pasta and sprinkle with cheese.

It was a good rainy day dinner.