Pork Ragù Over Creamy Polenta

Name: Pork Ragù Over Creamy Polenta
Yield: 8 Servings
Ingredients: 3 pounds skinless, boneless pork shoulder (Boston butt), cut into 3 pieces; Kosher salt, freshly ground pepper; 1 tablespoon vegetable oil; 1 large onion, finely chopped; 6 garlic cloves, finely chopped; 2 tablespoons tomato paste; 1/2 cup full-bodied red wine; 1 28-ounce can whole peeled tomatoes; 4 sprigs thyme; 2 sprigs rosemary; 2 bay leaves; Kosher salt; 1 1/2 cups coarse polenta (not quickcooking); 1/4 cup unsalted butter; 1/2 cup grated Parmesan (from about 2 ounces), plus more for serving; Freshly ground black pepper; 1/2 cup chopped fresh parsley; Olive oil (for drizzling)

Pork Ragù Over Creamy Polenta was pinched from <a href="http://www.epicurious.com/recipes/food/views/pork-ragu-over-creamy-polenta-51264620" target="_blank">www.epicurious.com.</a>

"Leftover sauce? Bring a pot of water to boil: It's pasta night...."

INGREDIENTS

•

3 pounds skinless, boneless pork shoulder (Boston butt), cut into 3 pieces

•

Kosher salt, freshly ground pepper

•

1 tablespoon vegetable oil

•

1 large onion, finely chopped

•

6 garlic cloves, finely chopped

•

2 tablespoons tomato paste

•

1/2 cup full-bodied red wine

•

1 28-ounce can whole peeled tomatoes

•

4 sprigs thyme

•

2 sprigs rosemary

•

2 bay leaves

•

Kosher salt

•

1 1/2 cups coarse polenta (not quickcooking)

•

1/4 cup unsalted butter

•

1/2 cup grated Parmesan (from about 2 ounces), plus more for serving

•

Freshly ground black pepper

•

1/2 cup chopped fresh parsley

•

Olive oil (for drizzling)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes