December 30, 2010


1 large onion, chopped
3 cloves garlic, minced
1/2 cup ham, baked, chopped
8 oz. mushrooms, cut up
2 1/2 lbs. boneless pork, cubed
3 tbs. flour
2 tbs. Italian herb seasoning
2 oz. can anchovy, drain, chop
1 (14 1/2 oz.) can tomatoes, crushed (do not drain)
2 tbs. tomato paste
2 tbs. dry red wine
parsely, chopped

In a 3-quart or larger crockpot, combine onion, garlic, ham, and mushrooms. In a small paper bag, shake the meat with the flour and seasonings, then add to the cooker. Sprinkle any remaining flour over the anchovies and add them to the cooker.

Pour in tomatoes. In a small bowl, mix tomato paste and wine; add to the cooker. Cover and cook at LOW setting until pork is very tender when pierced (8-10 hours). Sprinkle with parsley.

To make your own seasoning from dried herbs use: 1/2 tsp. EACH of basil, marjoram, oregano, and thyme.
Serving Size: 6