Italian Pork Stew

You know you have come a long way cooking when you look at a recipe that has a gazillion ingredients and you have every single one of them (or all but 1 but I'll get to that later).  This dish has a lot of flavors going on and is very hearty.  It was a big hit with Chris.  I see this making the winter rotation.

2/3 C. all purpose flour
2lbs. boneless pork loin, cut into 1 inch pieces
4 tbsp. olive oil, divided
1 large onion, chopped
5 cloves garlic, crushed
1 28oz. can diced tomatoes, undrained
1 C. dry red wine or beef broth
3 bay leaves
1 cinnamon stick
1 tbsp. tomato paste
1 tbsp. red wine vinegar
1 tsp. anchovy paste (I skipped this, I am NOT a fan of anchovies)
1 tsp. each dried oregano, basil and sage leaves
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
1/4 tsp. pepper 1/4 C. minced fresh parsley
Hot cooked pasta
Grated Parmesan cheese

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 tbsp. oil in batches.  Remove and keep warm.

In the same pan, saute onion in remaining oil until tender.  Add garlic; cook 1 minute longer.  Add tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy (if you want to), herbs, salt, pepper flakes, pepper and pork; bring to a boil.

reduce heat; cover and simmer for 1 1/2 hours, stirring occasionally.  Stir in parsley.  Cover and cook 30-60 minutes longer or until meat is tender.  Skim fat; discard bay leaves and cinnamon stick.  Serve with pasta and top with cheese.