1 pound lean pork shoulder
cut into 3/4-inch cubes 1 14 1/2-ounce can stewed tomatoes 2 tablespoon dry red wine 1 teaspoon Italian seasoning
crushed 1/4 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon ground red pepper 3 medium carrots or parsnips
cut in 1/2-inch slices 1 cup frozen pearl onions 1 9-ounce package Italian green beans 1 tablespoon cornstarch 1 tablespoon water
In 3-quart casserole with cover, place pork cubes, tomatoes, wine, Italian seasoning, salt and peppers. Cover and micro-cook on HIGH (100% power) for 10 minutes. Stir; micro-cook on MEDIUM (50% power) for 10 minutes. Stir in carrots and onions. Cover and micro-cook on MEDIUM (50% power) for 20 minutes. Stir in green beans. Cover and micro-cook on MEDIUM (50% power) for 10 minutes. Combine cornstarch and water. Stir into hot mixture. Micro-cook, uncovered, on HIGH (100% power) for 3 minutes, stirring twice, or until thickened and bubbly. Serve over hot cooked pasta, topped with grated Parmesan cheese, if desired.