Pork Shoulder Ragu with Parmesan Polenta

• 2 pounds pork shoulder, cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (28 ounces) crushed tomatoes
• 2 cups chicken stock
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups polenta (coarse cornmeal)
• 6 cups water
• 1 teaspoon salt
• 1 cup grated Parmesan cheese

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add pork and brown on all sides.
2. 2 Remove pork and set aside. In the same pot, sauté onions, garlic, carrot, and celery until softened.
3. 3 Return pork to the pot. Add crushed tomatoes, chicken stock, oregano, basil, salt, and pepper. Simmer uncovered for 2-3 hours until pork is tender.
4. 4 Meanwhile, bring 6 cups of water and 1 teaspoon salt to a boil in another pot. Gradually whisk in polenta, reduce heat to low, and cook, stirring often, until thick and creamy.
5. 5 Stir in Parmesan cheese into the polenta until melted.
6. 6 Serve the ragu over a generous helping of polenta.

Equipment

• Large pot
• Wooden spoon

Variations

• Add a splash of red wine to the ragu for extra depth.
• Stir in a handful of fresh herbs like parsley or basil before serving.

Substitutions

• Use ground pork for quicker cooking, adjusting liquid as needed.
• Substitute vegetable stock for a vegetarian version.

Pairings

• Serve with a glass of Chianti or a fruity red blend.

Nutrition

Tips

• For even deeper flavor, make the ragu a day ahead and reheat before serving.
• Stir polenta frequently to prevent lumps and sticking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to loosen.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pair with a crisp green salad or roasted vegetables.

FAQ