Pork Ragù Over Creamy Polenta Recipes

PORK RAGù OVER CREAMY POLENTA

Pork Ragù Over Creamy Polenta image

Leftover sauce? Bring a pot of water to boil: It's pasta night.

Provided by Alison Roman

Yield 8 Servings

Number Of Ingredients 21

Ingredients

Pork:
3 pounds skinless, boneless pork shoulder (Boston butt), cut into 3 pieces
Kosher salt, freshly ground pepper
freshly
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
Polenta and assembly:
Kosher salt
1 1/2 cups coarse polenta (not quickcooking)
1/4 cup unsalted butter
1/2 cup grated Parmesan (from about 2 ounces), plus more for serving
Freshly ground black pepper
1/2 cup chopped fresh parsley
Olive oil (for drizzling)

Steps:

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.
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.
Polenta and assembly:
Bring 6 cups salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low.
Cook, whisking often, until polenta is tender and creamy, 20-25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking). Add butter and 1/2 cup Parmesan to polenta and whisk until melted; season with salt and pepper.
Spoon polenta into bowls or onto a platter and top with pork. Scatter parsley and more Parmesan over top and drizzle with oil.

PORK RAGU

Pork Ragu image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil
1 carrot, finely chopped
2 ribs celery from the heart with leafy tops, finely chopped
1 onion, finely chopped
3 to 4 cloves garlic, finely chopped
1 bay leaf
Salt and freshly ground black pepper
1/4 cup tomato paste
1 cup dry white wine, or medium bodied red
2 cups chicken stock
3/4 pound to 1 pound cooked shredded pork shoulder
Pinch ground cloves
2/3 cup milk
1 pound pappardelle pasta, cooked to al dente or 1 cup quick cooking polenta, cooked to package directions
A handful finely chopped parsley leaves
Shredded Parmigiano-Reggiano, for topping or for more tang use grated Pecorino Romano

Steps:

Heat a Dutch oven or other heavy pot over medium-high heat. Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic. Stir in the bay leaf and season with salt and pepper, to taste. Cook the vegetables until soft, about 5 to 6 minutes. Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute. Stir in the stock and bring sauce to a simmer. Add the pork and season with a pinch of ground cloves. When the sauce returns to a simmer add the milk and reduce the heat to low. Let the sauce mellow while you bring the water to boil for the pasta or polenta. Sauce may be made ahead and reheated over medium-low heat. Add a splash of stock or water to thin the sauce, if necessary. Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.

SAUSAGE-AND-PEPPER RAGU OVER POLENTA

Sausage-and-Pepper Ragu Over Polenta image

Browning Italian sausage, colorful bell peppers, and onions before stewing them with tomato paste and chicken broth gives the resulting ragu tons of flavor. Serve this quick, easy dinner over creamy polenta topped with Parmesan and fresh parsley.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 20m

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter
4 hot or sweet Italian sausage links (about 1 pound total)
2 red, yellow, or orange bell peppers, or a combination
1 medium onion
Coarse salt and freshly ground pepper
2 tablespoons tomato paste
2 3/4 cups low-sodium chicken broth
1 cup quick-cooking polenta
1/4 cup packed grated Parmesan, plus more for serving
Fresh flat-leaf parsley leaves, for serving

Steps:

Heat a large skillet over medium-high; melt 2 tablespoons butter. Pierce sausages with a fork; add to skillet. Cook until browned in places, 4 to 5 minutes. Transfer to a plate. Meanwhile, cut vegetables into 1/2-inch slices; add to skillet. Season with salt and pepper; cook, stirring, until browned in places, 4 to 5 minutes. Stir in tomato paste; cook 1 minute. Return sausages to skillet with 3/4 cup broth; bring to a boil. Cover, reduce heat, and simmer 4 to 5 minutes. Uncover; simmer until slightly thickened, 1 to 2 minutes more.
In a saucepan, combine polenta, 2 cups broth, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring constantly, until thick and smooth, 1 to 2 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season with salt and pepper. Serve, with ragu, parsley, and more cheese and pepper.

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