Prep 30 mins
Cook 2 hrs
I have been making this for years, it's a full flavored tomato-based stew that needs to simmer over low heat for a couple of hours or more to blend the flavors and thicken the sauce, so make this on a day when you have some time, it tastes even better the second day --- serve this with crusty bread and lots of Parmesan cheese!
- 3 lbs boneless pork (can use more or less pork, cut into about 1-1/2-inch cubes, I use a boneless pork butt roast for thi)
- 1 1⁄2 cups flour
- 1 tablespoon seasoning salt
- 1⁄2 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- olive oil (for frying)
- 2 large onions, chopped
- 3 tablespoons minced fresh garlic
- 2 teaspoons crushed red pepper flakes (optional or to taste)
- 1 tablespoon dried thyme (rubbed between fingers to release flavors)
- 1 tablespoon dried oregano (rubbed between fingers to release the flavors, can use less)
- 2 bay leaves
- 1⁄4 cup tomato paste
- 1 cup dry red wine (can use more or less)
- 2 (10 ounce) cans beef broth (undiluted) or 2 (10 ounce) cans beef consomme (undiluted)
- 1 cup water (or use 3 cans beef broth or consomme and omit the water)
- 3 tablespoons Worcestershire sauce
- 1 (19 ounce) can diced tomatoes (undrained)
- salt and pepper
- 3⁄4 lb fresh small white button mushrooms
- cooked rigatoni pasta or penne pasta
- parmesan cheese
- In a bowl, combine the flour, seasoning salt, cayenne pepper and garlic powder.
- Coat the pork cubes in the flour mixture.
- Heat olive oil in a large heavy pot over medium-high heat.
- Shake any excess flour off the pork.
- Brown on both sides in hot oil; remove to a bowl or large plate.
- Add in more olive oil if desired, then add in the onions, crushed chili flakes, thyme, bay leaves and oregano; saute for 5-6 minutes (adding the minced garlic the last 2 minutes).
- Add in the tomato paste; stir using a wooden spoon for about 3 minutes.
- Add in the wine; bring to a boil; simmer for 2 minutes.
- Add in beef broth or consomme, water, Worcestershire sauce, diced tomatoes with juice and button mushrooms, and return the pork back to the pot, stir with a wooden spoon; bring to a boil, then reduce heat and simmer COVERED for 1 hour on low heat, stirring occasionally.
- After about 1 hour of cooking, uncover and let simmer over low heat (UNCOVERED) for about 1 more hour or until the pork is tender, stirring occasionally, and seasoning with salt to taste.
- Skim any fat that has accumulated on top of the juice in the pot.
- Ladle the pork and juices over cooked rigatoni or penne pasta in bowls, then sprinkle with Parmesan cheese.
Kit the trip to town was sooo worth it! The meat comes out tender the sauce is perfect. I only had two problems, I always use homegrown, dried chiles and I used too many so it was a tad spicey for me. But, hubby loved it and I mean lovedddd it. The other problem I had is my pan, I used the largest cast iron I have, 12 inch and it was full to the brim had to cook it down to add the mushrooms, but it all worked out. This is diffently a keeper recipe and I had doubts as I was adding the tablespoons of thyme and oregno. But the spices are right on! The only thing I would cut back on is the flour in the beginning I would cut that by half as that is what I had left in the bowl, other then that this is diffently one of the best gosh darn pork butt recipes out there. Thank you Kit once again a bulls eye, Rachel Ray move over make room for the KittenCal. :)shirley(: