Polenta with Pork Ragu
User Reviews
4.7
33 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Servings
8 people
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Calories
449 kcal
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Course
Main Course
-
Cuisine
Italian
Polenta with Pork Ragu
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A delicious polenta recipe that will be the perfect dish for your family!
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Ingredients
SAUCE
- 2 2 pounds pork ribs country style cut into 2 inch pieces
- 2 2 tablespoons extra virgin olive oil
- 2 2 tablespoons tomato paste
- 1 1 large onion diced
- 4 4 large garlic cloves coarsely minced
- 1/2 1/2 cup Chianti wine
- 1 1 28 oz can crushed tomatoes
- 1 1 tablespoon fresh thyme
- 2 2 sprigs rosemary fresh
- 1 1 tablespoon fresh Italian parsley finely chopped
POLENTA
- 1 1/2 1 1/2 cups coarse polenta uncooked
- 3 3 tablespoons unsalted butter
- 1/2 1/2 cup pecorino romano freshly grated, plus more for serving
- 1 1 tablespoon salt
- 1 1 teaspoon black pepper freshly ground
- 1 1 tablespoon fresh Italian parsley finely chopped
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Instructions
FOR THE SAUCE
- Season the pork with salt and pepper.
- Heat the olive oil in a large heavy pot over medium heat. Cook the pork, turning often, until evenly browned for about 10 to 12 minutes.
- Transfer to a platter and drain off pan drippings. Wipe out any burned bits from the pot but leave the golden brown pieces to flavor the sauce.
- Add the onion and garlic to the pan and cook stirring continuously until the onion is translucent, about 4 minutes.
- Add the wine and cook for about 2 minutes.
- Add the tomatoes, rosemary and thyme and season with salt and pepper to taste. Cook for 5 minutes.
- Add the meat to the pan and mix it with the rest of the ingredients.
- Bring the sauce to a boil, then reduce heat to very low and simmer for 2 1/2 to 3 hours.
FOR THE POLENTA
- Bring the water to a boil over medium-high heat. Add 1 tablespoon of salt.
- While whisking gently, slowly pour the polenta into the boiling water.
- Turn down the heat to low and whisk continuously until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring.
- Stir vigorously every 1 minute or so, making sure to scrape the sides, bottom, and corners of the pan. Cook 30 minutes for softer polenta or 40 minutes for thicker polenta.
- Stir in the Pecorino Romano and butter.
- Place the polenta covering the bottom of the plate and pour the Pork Ragú on top. Garnish with finely chopped parsley.
- Serve immediately.
Nutrition Information
Show Details
Calories
449kcal
(22%)
Carbohydrates
27g
(9%)
Protein
17g
(34%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Cholesterol
81mg
(27%)
Sodium
1046mg
(44%)
Potassium
325mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
408IU
(8%)
Vitamin C
5mg
(6%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 27g | 9% |
| Protein | 17g | 34% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 1046mg | 44% |
| Potassium | 325mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 408IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
33 reviews
Excellent
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