Post by Loupy on Oct 24, 2013 11:46:56 GMT -7
Italian Pork Stew
From: www.tasteofhome.com/
"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, Cumming, GA
TOTAL TIME: Prep: 30 min.
Cook: 2-1/4 hours
MAKES: 8 servings
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
Place flour in a large re-sealable 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 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.
Serve with pasta; sprinkle with cheese.
© 2013 RDA Enthusiast Brands
From: www.tasteofhome.com/
"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, Cumming, GA
TOTAL TIME: Prep: 30 min.
Cook: 2-1/4 hours
MAKES: 8 servings
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
Place flour in a large re-sealable 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 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.
Serve with pasta; sprinkle with cheese.
© 2013 RDA Enthusiast Brands
