Rich Pork And Tomato Stew - cooking recipe

Ingredients

3 tbsp oil
2 1/4 lb pork stew meat
6 None onions, finely chopped
2 cloves garlic, finely chopped
1 1/2 lb cherry tomatoes
3 tbsp fresh rosemary needles, chopped
4 tbsp fresh oregano, chopped
2 tbsp all-purpose flour
1 1/2 cups dry white wine
1 tbsp vegetable bouillon cube, crushed
2/3 lb tagliatelle or pappardelle

Preparation

Heat the oil in a Dutch oven over medium heat, add the pork in batches and brown for 3-4 mins, turning. Remove the pork and set aside. Add the onions and garlic and saute for 2-3 mins, stirring. Season. Add the tomatoes, rosemary and oregano and continue to cook for 2-3 mins then return the pork to the pan and add the flour. Cook for 1-2 mins then gradually stir in the wine, followed by 2 cups water. Slowly bring the mixture to a boil then stir in the crushed bouillon cube and season. Cover and simmer over low heat for 1 hour 30-45 mins, stirring occasionally.
Meanwhile, cook the pasta in boiling salted water according to the package instructions then drain. Divide the pasta and stew between 4 bowls and serve.