Braised Pork Ragu🍖 Main

IngredientsCopy

For the Ragu

• 4 lbs bone-in pork shoulder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp extra-virgin olive oil
• 1 large onion, diced
• 6 cloves garlic, chopped
• 2 tbsp tomato paste
• 1 cup full-bodied Italian red wine
• 2 cups chicken or vegetable broth
• 1 28 oz can whole plum tomatoes
• 4 sprigs fresh thyme
• 2 sprigs rosemary
• 2 bay leaves

For the Polenta

• 6 cups salted water
• 1 1/2 cups coarse polenta
• 1/4 cup unsalted butter
• 1/2 cup parmesan cheese, grated
• 1/2 tsp salt, if needed
• 1/4 tsp black pepper
• 1/2 cup parsley, chopped
• olive oil for drizzling

Instructions

Ragu

1. Cut the pork shoulder into 3-4 large pieces. Trim excess fat and season well with salt and pepper. (Be generous with the salt and pepper)
2. Add the oil to a large enameled dutch oven. Heat to medium-high heat. Caramelize the pork shoulder until all sides are well browned.
3. Remove the browned meat from dutch oven and place on a plate to rest. Remove the majority of excess fat from the pan.
4. Add onions to the pan and caramelize. If there are a lot of brown bits you can add a few tbsp of water to loosen up the flavor bits.
5. Add the garlic and cook for several minutes until lightly browned.
6. Add the tomato paste and brown slightly.
7. Add the wine to deglaze that pan.
8. Add the tomatoes to pan, crush with hands as you add them to the pan.
9. Add the meat and any juices that have accumulated on the plate to the pan.
10. Add the broth, if needed.
11. Add the thyme, rosemary and bay leaves.
12. Bring the liquid to a boil and then reduce to a medium-low simmer. Simmer with lid ajar until liquid has been reduced and the meat is falling off the bone.
13. Before serving, remove thyme, rosemary and bay leaves.

Polenta

1. Bring 6 cups of salted water to a rapid boil.
2. Add the polenta to water while whisking continuously.
3. Reduce the temperature to a medium-low simmer. Whisk occasionally until all the liquid is absorbed.
4. Add the butter and cheese, whisk in to incorporate.
5. Salt and pepper to taste.
6. Add the finely chopped parsley.
7. Serve and top with the pork ragu and serve with a delicious Italian wine.