Italian Pork Stew

2/3 Cup whole wheat flour
2 lbs. Boneless pork loin cut into 1 inch pieces
4 T. Olive Oil, divided
1 Large onion, chopped
5 Cloves garlic, crushed
1 – 28oz can diced tomatoes, undrained
1 Cup red wine
3 bay leaves
1 tsp cinnamon
1 T. Tomato Paste
1 T. Red Wine Vinegar
1 t. anchovy paste
1 t. Italian seasoning
1/2 t. salt
1/2 t. crushed red pepper flakes
1/4 t. pepper
1/4 C. minced fresh parsley
14 oz. hot cooked whole wheat pasta
Grated Parmesean Cheese

Place flour in resealable bag, add pork cubes, a few pieces at a time and shake to coat. In a dutch oven, brown pork in olive oil in batches. Remove and keep warm.
In same pan, saute onion in olive oil until tender. Add garlic, cook 1 minute longer. Add tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy, herbs, salt, pepper flakes, pepper and pork, bring to boil.
Reduce heat, cover and simmer for 1 1/2 hours, stirring occationally. Stir in parsley. Cover and cook 30-60 minutes more or until meat is tender. Discard bay leaves and cinnamon. Serve over bow tie pasta, sprinkle with cheese.

Really good cold day meal, I served it with crusty french bread and butter.

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