Pork Ragu with Creamy Polenta

Serves 8

Ingredients

3 pounds boneless pork shoulder, cut into 6 to 8 large chunks

2 tablespoons canola or grapeseed oil

2 cups finely diced yellow onions

2 tablespoons minced garlic

1 cup finely diced carrots, approximately 2

2 stalks celery, finely diced

2 tablespoons tomato paste

¾ cup red wine

1 28-ounce can whole peeled tomatoes

2 teaspoons thyme

2 bay leaves

Salt and pepper

Directions

Put the meat chunks into a bowl and cover with salt and pepper.

Rub seasoning into the meat and set aside. Heat a pan with a heavy bottom over medium-high heat. Add oil and the meat in a single layer. You might have to do this in batches.

Cook the pork, turning it with tongs as it browns, about 10 minutes. Transfer to a plate. Discard all but 1 tablespoon of the oil.

Lower the heat and add the onions, carrots and celery. Cook until the onions soften — about 3 minutes. Add the garlic, stir to combine for 1 minute, then add the tomato paste and cook until it starts turning dark.

Now, add the wine and scrape any of those yummy brown bits off the bottom of the pan. When the wine has reduced by half, add the tomatoes, breaking them up with a wooden spoon. Next, add the thyme, bay leaves, 2 cups of water, the browned pork and any juices that have accumulated in the bowl. Cover and simmer at low heat for 2.5 to 3 hours. Check occasionally to stir the pot.

Break up the pork into smaller pieces or shred it. Taste and adjust seasoning. Serve over polenta.

Polenta

Ingredients

1 ½ cups yellow corn polenta

4 tablespoons butter

1/3 cup finely grated Parmesan cheese

1 teaspoon kosher salt

Directions

Bring 1.5 quarts of salted water to a boil. Pour polenta into the pot while whisking to combine.

Lower heat and cover. Set timer for 10 minutes. When the timer goes off, whisk for a minute. Repeat two more times until you get the texture you want — about 30 to 35 minutes.

Add the butter and cheese to combine.