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