Pork Ragu With Creamy Sage Polenta Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until softened.
• STEP 2.Add the pork shoulder and brown on all sides. Pour in the crushed tomatoes, chicken broth, and red wine. Season with salt, pepper, and dried herbs.
• STEP 3.Cover the pot and simmer on low heat for 2-3 hours, until the pork is tender and easily shreds with a fork.
• STEP 4.While the pork is cooking, prepare the creamy sage polenta. In a separate pot, bring water to a boil. Slowly whisk in the polenta and reduce the heat to low.
• STEP 5.Cook the polenta for about 20 minutes, stirring occasionally, until it thickens. Stir in butter, grated Parmesan cheese, and chopped fresh sage.
• STEP 6.Once the pork is done, remove it from the pot and shred it using two forks. Return the shredded pork to the pot and stir it into the sauce.
• STEP 7.Serve the pork ragu over the creamy sage polenta, garnished with additional grated Parmesan cheese and fresh sage leaves.

Cooking Tips

• For extra flavor, sear the pork shoulder before adding it to the pot.
• If the ragu is too thick, add a splash of chicken broth or water to thin it out.
• Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days.
• The creamy sage polenta can be made ahead of time and reheated before serving.

Storage and Serving

• Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the ragu, place it in a saucepan over medium heat, stirring occasionally until heated through.
• Serve the pork ragu over the creamy sage polenta, garnished with additional grated Parmesan cheese and fresh sage leaves.