Italian Pork Stew

Name: Italian Pork Stew
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 8 servings (2 quarts).
Cuisine: Europe, Italian
Ingredients: 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

TOTAL TIME: Prep: 30 min. Cook: 2-1/4 hours YIELD: 8 servings (2 quarts).

Don't skip the anchovy paste! It gives a good, salty flavor but doesn't taste fishy at all. Add a salad and crusty bread for an incredible meal. —Lynne German, Woodland Hills, California

Ingredients

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

Directions

1. 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.
2. 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, red pepper flakes, pepper and pork; bring to a boil.
3. 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.
4. Serve with pasta; sprinkle with Parmesan cheese.

Nutrition Facts

1 cup: 256 calories, 12g fat (3g saturated fat), 59mg cholesterol, 349mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.