Rich Pork And Tomato Stew

• 3 tbsp oil
• 2 1/4 lb pork stew meat
• 6 None onions, finely chopped
• 2 cloves garlic, finely chopped
• 1 1/2 lb cherry tomatoes
• 3 tbsp fresh rosemary needles, chopped
• 4 tbsp fresh oregano, chopped
• 2 tbsp all-purpose flour
• 1 1/2 cups dry white wine
• 1 tbsp vegetable bouillon cube, crushed
• 2/3 lb tagliatelle or pappardelle

1. Heat the oil in a Dutch oven over medium heat, add the pork in batches and brown for 3-4 mins, turning. Remove the pork and set aside. Add the onions and garlic and saute for 2-3 mins, stirring. Season. Add the tomatoes, rosemary and oregano and continue to cook for 2-3 mins then return the pork to the pan and add the flour. Cook for 1-2 mins then gradually stir in the wine, followed by 2 cups water. Slowly bring the mixture to a boil then stir in the crushed bouillon cube and season. Cover and simmer over low heat for 1 hour 30-45 mins, stirring occasionally.
2. Meanwhile, cook the pasta in boiling salted water according to the package instructions then drain. Divide the pasta and stew between 4 bowls and serve.

oil, pork stew meat, onions, garlic, tomatoes, rosemary needles, fresh oregano, flour, white wine, vegetable bouillon cube, tagliatelle

Taken from recipes-plus.com/api/v2.0/recipes/19695 (may not work)