Lunch: Pork Ragù Over Creamy Polenta

Recipe by Alison Roman 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

Instructions

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.
Wipe out any burned bits from 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.
Add wine and cook, scraping up any browned bits, until reduced by about half, 5 –8 minutes.
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.
Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, 2 1/2 –3 hours.
Using 2 forks, break up pork into pieces or shred it (your choice!); taste and season with salt and pepper.
Do ahead: Pork can be cooked 5 days ahead. Let cool; cover and chill in sauce.

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