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Pork Ragù over Creamy Polenta

Pork Ragù over Creamy Polenta

I made this pork ragù over creamy polenta because I had a pork shoulder to use up and I wanted to try something other than the pork carnitas or braised pork that I normally make. I adapted a recipe from Bon Appétit by cooking it slow and low in the oven rather than on the stove top because that’s my favorite way of cooking. This pork ragù was simple to make, smelled amazing while it cooked and tasted wonderful over the creamy parmesan polenta I served it on. My husband, daughter and I agreed that this was a delicious dinner while my son said he liked the pork ragù but would have preferred pasta over polenta. This recipe paired nicely with a romaine heart salad and freshly baked roasted garlic bread.

Pork Ragù over Creamy Polenta

How to Make Pork Ragù over Creamy Polenta

Preheat the oven to 325 degrees.

Season pork all over with sea salt and freshly cracked pepper, to taste.

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.

Remove any burned bits from the pan but leave all the golden brown ones (this will prevent the final sauce from being bitter) and all but 1 tablespoon of grease. Add the onion and cook, stirring often, until tender and golden brown, about 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the tomato paste and cook, stirring often, for 3 minutes. Add the wine and cook, stirring often, until it reduces by half, about 5-7 minutes. 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.

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. 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.

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.

Click the link for the creamy parmesan polenta instructions.

Spoon some creamy polenta in 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.

Pork Ragù over Creamy Polenta

Pork Ragù over Creamy Polenta

Pork Ragù over Creamy Polenta

Prep Time: 15 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 35 minutes
Course: Main
Cuisine: Italian
Servings: 8
Author: Adapted by Pam / Original by Bon Appetit

Equipment

  • Dutch oven

Ingredients

  • 3 lbs pork shoulder, cut into three pieces
  • Sea salt and freshly cracked pepper, to taste
  • 1 tbsp olive oil
  • 1 onion, diced
  • 6 cloves of garlic, minced
  • 2 tbsp tomato paste
  • 1/2 cup full-bodied red wine
  • 1 (28 oz) can whole peeled tomatoes
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 sprig rosemary
  • 2 cups water

To serve:

  • Creamy polenta *Click link above for the recipe
  • Fresh parsley, chopped
  • Parmesan cheese, freshly grated

Instructions

  • Preheat the oven to 325 degrees. 
  • Season pork all over with sea salt and freshly cracked pepper, to taste.  
  • 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.
  • 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.
  • Add the minced garlic and cook, stirring constantly, for 1 minute.
  • Add the tomato paste and cook, stirring often, for 3 minutes.
  • Add the wine and cook, stirring often, until it reduces by half, about 5-7 minutes.
  • 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.
  • 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, sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, about 3 hours.
  • 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. 
  • 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.
  • Click the link for the creamy parmesan polenta instructions. 
  • Spoon some creamy polenta in 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.
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6 Comments

  1. This dish is right up my alley as I really like both components. This looks like a great marriage that I must try soon.

  2. Janet Bradley says:

    What. else can I serve this with not a fan of polenta? Recipe sounds amazing, and I want to try it.

    Thanks, Jan

    1. Janet,

      Pasta!!! Since it’s such a thick meat sauce, it would be nice on tagliatelle, pappardelle, fettuccine or
      rigatoni.

      -Pam

  3. What an imaginative use for pork! You always come up with such great ideas.