Pork Ragu with Creamy Polenta
30 minutes
Prep Time
2 hours
15 minutes Cook Time
15 minutes Cook Time
8
Servings
Pork is braised in a delicious bath of chicken broth, aromatics, Italian seasoned stewed and diced tomatoes and red wine. Fork tender meat is served over creamy polenta for a warm and comforting meal on a cold day.
Ingredients
- 2 pounds pork shoulder, cut into 2 inch chunks
- 1/4 cup olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
- 1 (6 ounce) can Tuttorosso® Tomato Paste
- 2 cups red wine
- 1 cup low sodium chicken broth
- 1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
- 1 (14.5 ounce) can Tuttorosso® Stewed Tomatoes Basil, Garlic & Oregano
- 1 (14.5 ounce) can Tuttorosso® Diced Tomatoes Basil, Garlic & Oregano
- 2 tablespoons fresh rosemary, chopped
- 1 bay leaf
- Salt and black pepper to taste
- Creamy Polenta
- 8 cups chicken broth
- 2 cups polenta
- 6 tablespoons unsalted butter
- 1 cup grated Parmesan cheese, reserve 1/2 cup for garnish
- 1/2 cup mascarpone cheese
- Salt and black pepper to taste
Instructions
To Make Ragu:
Step one
Season pork with salt and pepper. Heat a large, heavy-bottomed pot with olive oil over medium heat. Working in batches, cook the pork until golden brown, about 10 minutes per batch, then set aside.
Step two
Remove some of the oil from the pan and add onions, garlic, carrots and celery; cook for 5 minutes. Add the wine, chicken broth, tomatoes, rosemary and bay leaf. Add pork along with any juices back to the pot and bring to a boil. Cover and reduce heat to simmer and cook for 1 to 1 1/2 hours.
Step three
Check ragu for seasoning after cooking time is complete and adjust to taste. Shred any large pieces of meat for bite sized pieces if you wish.
To Make Creamy Polenta:
Step one
Heat Chicken broth in a large pot and bring to a boil. Whisk in the polenta making sure that it doesn’t clump. Turn down heat and cook for 30 minutes, stirring occasionally. Stir in butter, Parmesan and mascarpone cheese. Season with salt and fresh ground pepper.
Step two
Serve ragu over creamy polenta and garnish with reserved Parmesan.
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