Ingredients
2/3 cup all-purpose flour2 pounds boneless pork loin, cut into 1-inch pieces4 tablespoons olive oil, divided1 large onion, chopped5 garlic cloves, crushed1 can (28 ounces) diced tomatoes, undrained1 cup dry red wine or beef broth3 bay leaves1 cinnamon stick (3 inches)1 tablespoon tomato paste1 tablespoon red wine vinegar1 teaspoon anchovy paste1 teaspoon each dried oregano, basil and sage leaves1/2 teaspoon salt1/2 teaspoon crushed red pepper flakes1/4 teaspoon pepper1/4 cup minced fresh parsleyHot cooked bow tie pastaGrated Parmesan cheese
Preparation
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.
