For the pork ragù: 3 pounds skinless, boneless pork shoulder, cut into two pieces Salt and pepper 1 tablespoon vegetable oil 1 tablespoon extra virgin olive oil 1 medium yellow onion, chopped 7 cloves garlic, minced 1 small carrot, chopped 1 celery stalk, chopped 3 tablespoons tomato paste 1 cup red wine 1 28 oz. can whole peeled tomatoes (do not strain) 1 ½ cups water 4 sprigs fresh thyme 2 sprigs fresh rosemary ½ teaspoon dried oregano ½ teaspoon crushed red pepper Basil or parsley, for serving For the creamy polenta: ½ tablespoon kosher salt 1 ½ cups polenta (coarse ground cornmeal, not quick-cooking) ¼ cup high quality extra virgin olive oil ½ cup freshly grated parmesan cheese Freshly ground black pepper To Serve: Pair with a bottle of Jackson Estate Hawkeye Mountain Cabernet Sauvignon.
Add Recipe
