Pork Ragu over Creamy Polenta

A great dish for "having people over" as it mainly cooks itself and serves 10 persons

Yield:
serves at least 10 persons
Category:
Pork
Cuisine:
Italian
Prep Time:
45 min
Cooking Time:
3 hrs 0 min
Total Time:
3 hrs 45 min

INGREDIENTS:

  • Pork
  • 3 pounds skinless, boneless pork shoulder (Boston butt), cut into 3 pieces
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 large onion, finely chopped
  • 6 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • ½ cup full-bodied red wine
  • 1 28-ounce can whole peeled tomatoes
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • Polenta and Assembly
  • Kosher salt
  • 1½ cups coarse polenta (not quick-cooking)
  • ¼ cup unsalted butter
  • ½ cup grated Parmesan (from about 2 ounces), plus more for serving
  • Freshly ground black pepper
  • ½ cup chopped fresh parsley
  • Olive oil (for drizzling)

DIRECTIONS:

  1. Pork
    Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often until evenly browned, 10–12 minutes. Transfer to a platter and pour off pan drippings.
  2. Wipe out any burned bits from the pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12–15 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5–8 minutes.
  3. Add wine and cook, scraping up any browned bits, until reduced by about half, 5–8 minutes.
  4. Add tomatoes, crushing with your hands as you go, then add thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with any juices accumulated on the platter; season with salt and pepper.
  5. Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is fallin

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