Ingredients
The following ingredients have 8 Servings
- 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 each dried oregano, basil and sage leaves
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 1/4 cup minced fresh parsley
- Hot cooked bow tie pasta
- Grated Parmesan cheese
Instruction
- Place flour in a shallow dish. Add pork, a few pieces at a time, and turn 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 heat; cover and simmer for 1-1/2 hours, stirring occasionally. Stir in parsley. Cover and cook 30-40 minutes longer or until meat is tender. Skim fat; discard bay leaves and cinnamon stick., Serve with pasta; sprinkle with cheese.
