Italian Pork Stew

• 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

1. Place flour in a large resealable 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.
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, 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 cheese.
5. Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

allpurpose, pork loin, olive oil, onion, garlic, tomatoes, red wine, bay leaves, cinnamon, tomato paste, red wine vinegar, anchovy paste, oregano, salt, red pepper, pepper, fresh parsley, pasta, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-pork-stew/ (may not work)