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Pork Ragù Over Creamy Polenta
Ingredients
- 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
- 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)
Chrome Extension
