Kittencal'S Pork Stew With Pasta - cooking recipe

Ingredients

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 (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

Preparation

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.
Delicious!