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Kittencal's Pork Stew With Pasta

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“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!”
2hrs 30mins

Ingredients Nutrition


  1. In a bowl, combine the flour, seasoning salt, cayenne pepper and garlic powder.
  2. Coat the pork cubes in the flour mixture.
  3. Heat olive oil in a large heavy pot over medium-high heat.
  4. Shake any excess flour off the pork.
  5. Brown on both sides in hot oil; remove to a bowl or large plate.
  6. 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).
  7. Add in the tomato paste; stir using a wooden spoon for about 3 minutes.
  8. Add in the wine; bring to a boil; simmer for 2 minutes.
  9. 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.
  10. 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.
  11. Skim any fat that has accumulated on top of the juice in the pot.
  12. Ladle the pork and juices over cooked rigatoni or penne pasta in bowls, then sprinkle with Parmesan cheese.
  13. Delicious!

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