Mood Crimson meat (Portuguese Crimson meat Stew)

• ¹⁄₄
  

  cup olive oil
  

• 1 ¹⁄₂
  

  lbs pork round steak, slit into thin strips
  

• 1 ¹⁄₄
  

  teaspoons salt
  

• ¹⁄₄
  

  teaspoon floor shaded pepper
  

• 1
  

  expansive onion, thinly sliced
  

• 2
  

  inexperienced peppers, slit into thin strips
  

• 6
  

  garlic cloves, minced
  

• 6
  

  tablespoons tomato paste
  

• 1
  

  (35 ounce) can Italian plum tomatoes, crushed with your arms, with their juice
  

• 1 ¹⁄₂
  

  cups water
  

• 1
  

  bay leaf
  

• ¹⁄₂
  

  teaspoon crushed purple pepper flakes
  

• 1
  

  cup ditalini
  

• 2
  

  tablespoons minced fresh parsley leaves
  

directions

• In a Dutch oven or heavy skillet warmth the olive oil over excessive warmth.
• Season the pork with 1/2 teaspoon of the salt and the shaded pepper.
• Saute the pork, in batches if obligatory so as that the pan is now not crowded, unless properly-browned on all sides, about 4 minutes. Transfer the pork to a plate and house aside.
• Add the onion and inexperienced peppers to the skillet and cook, stirring steadily, unless softened and caramelized across the edges, about 6 minutes.
• Add the garlic and cook for 1 minute.
• Add the tomato paste and cook for 2 minutes, stirring consistently.
• Add the tomatoes, water, bay leaf, crushed purple pepper and last 3/4 teaspoon salt.
• Return the pork to the pan and bring the sauce to a boil.
• Minimize the warmth to medium-low and cook, in part covered, for 1 1/2 hours or unless the meat is awfully gentle.
• Add the ditalini to the gravy and cook unless gentle, about 25 minutes.
• Add the parsley. Wait on straight.