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Pork Ragù over Creamy Polenta
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Pork Ragù over Creamy Polenta

Bring something special to the table with this well-loved recipe.

Prep Time
15 mins
Cook Time
3 hrs 20 mins
Total Time
3 hrs 35 mins
Servings: 8
Course: Main Course
Cuisine: Italian

Ingredients

  • 3 lbs pork shoulder cut into three pieces
  • salt sea salt and freshly cracked, to taste
  • black pepper sea salt and freshly cracked, to taste
  • 1 tbsp olive oil
  • 1 onion diced
  • 6 garlic cloves, minced
  • 2 tbsp tomato paste
  • ½ cup red wine full-bodied
  • 1 (28 oz) whole peeled tomatoes canned
  • 4 prigs thyme fresh
  • 2 bay leaf
  • 1 prig rosemary
  • 2 cups water
To serve:
  • polenta Click link above for the recipe, creamy
  • parsley fresh, chopped
  • Parmesan Cheese freshly grated

Instructions

    Cup of Yum
  1. Preheat the oven to 325 degrees. 
  2. Season pork all over with sea salt and freshly cracked pepper, to taste.  
  3. Heat the olive oil in a large heavy pot over medium-high heat. Cook pork on all sides, until evenly browned, about 10 minutes. Make sure to really render the fat down. Transfer to a plate.
  4. Remove any burned bits from the pan but leave all the golden brown ones (this will prevent the final sauce from being bitter). Add the onion and cook, stirring often, until tender and golden brown, about 5 minutes.
  5. Add the minced garlic and cook, stirring constantly, for 1 minute.
  6. Add the tomato paste and cook, stirring often, for 3 minutes.
  7. Add the wine and cook, stirring often, until it reduces by half, about 5-7 minutes.
  8. Add the tomatoes, crushing them with your hand as you go, then add the thyme sprigs, bay leaves, and rosemary sprig; stir in 2 cups of water.
  9. Add the pork with any juices on the plate. Bring liquid to a boil, then partially cover with a lid and place in the oven until pork is falling apart, the sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, about 3 hours.
  10. Remove from the oven and let cool. Skim the fat from the top of the sauce. Remove the thyme sprigs, bay leaves, and rosemary sprig. 
  11. Remove any fat from the meat then shred meat by using two forks. Taste and season with sea salt and freshly cracked pepper, to taste. Cover until needed.
  12. Click the link for the creamy parmesan polenta instructions. 
  13. Spoon some creamy polenta into a bowl then spoon some pork ragù on top. Sprinkle some fresh parsley and lots of freshly grated parmesan cheese on top. Serve immediately. Enjoy.