1 pound lean pork cubes, cut 3/4-inch (shoulder, fresh leg, tenderloin)
2 tablespoons all-purpose flour
1 tablespoon olive oil
3 medium carrots, pared and sliced 1/2-inch thick
2 cloves garlic, crushed
1 (14 1/2-ounce) can diced tomatoes
1/2 cup dry red wine
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1 cup frozen pearl onions
1 (9-ounce) package Italian green beans

1. Toss pork cubes with flour and brown in hot oil in large skillet with lid. Remove pork and reserve.
2. Sauté carrots in skillet, adding more olive oil if necessary, until brightly colored; return pork to pan with garlic, tomatoes, wine, Italian seasoning, salt, pepper and cayenne. Bring to a boil, lower heat, cover and simmer for 20 minutes, until pork and carrots are tender.
3. Stir in onions and green beans and heat through, about 5 to 7 minutes.

Serves 4.

Wine suggestion: Serve with Chianti, a Sangiovese or Pinot Noir.