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Pork Ragù over Creamy Polenta

Alison Roman
  • minutes
  • Serves 8

INGREDIENTS

3

lbs Pork shoulder, skinless boneless

2

Bay leaves

6

Garlic cloves

1

Onion, large

1/2 cup

Parsley, fresh

2

sprigs Rosemary

4

sprigs Thyme

1 28 ounce can

Tomatoes, whole

2 tbsp

Tomato paste

1 1/2 cups

Polenta, coarse

1

Black pepper, Freshly ground

1

Kosher salt

1

Kosher salt and freshly ground black pepper

1

Olive oil

1 tbsp

Vegetable oil

1/4 cup

Butter, unsalted

1/2 cup

Parmesan, grated

1/2 cup

Full-bodied red wine