Don’t skip the anchovy paste in this stew! It gives a savory, salty flavor, but it doesn’t taste fishy at all. Add a salad and artisan bread for a wholesome meal.
—LYNNE GERMAN WOODLAND HILLS, CA
PREP: 30 MIN. • COOK: 2 1/4 HOURS • MAKES: 8 SERVINGS (2 QUARTS)
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.
4. Serve stew with the pasta; sprinkle with the cheese.
To freeze: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw stew in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Per 1 cup: 256 cal., 12g fat (3g sat. fat), 59mg chol., 349mg sod., 12g carb. (4g sugars, 2g fiber), 24g pro.
Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.
DID YOU KNOW?
Made from ground anchovies, salt and oil, anchovy paste adds a deep, savory flavor to food. Try a small amount—a little goes a long way—in pasta sauce or sauteed greens, stirred into garlic aioli or salad dressing, or mixed into various tapenades—or even a Bloody Mary.