Name: Italian Pork Ragu Over Polenta
Prep time: 10 min
Cook time: 45 min
Ingredients: 2 lbs pork shoulder roast (cut into cubes); 1 tsp dried rosemary leaves (crumbled); 1 tsp dried thyme leaves; 1 tsp ground black pepper; 1/2 tsp salt; 2 tbsp olive oil; 1 onion (diced); 1 carrot (peeled and diced); 2 cloves garlic (minced); 1/2 cup Somerset Ridge Ruby Red; 1 28 ounce can diced tomatoes; 1 cup chicken stock

Italian Pork Ragu Over Polenta

5 from 1 vote

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Prep Time 10

Cook Time 45

Course: Main Course

Ingredients Method

Ingredients

2 lbs pork shoulder roast cut into cubes
1 tsp dried rosemary leaves crumbled
1 tsp dried thyme leaves
1 tsp ground black pepper
1/2 tsp salt
2 tbsp olive oil
1 onion diced
1 carrot peeled and diced
2 cloves garlic minced
1/2 cup Somerset Ridge Ruby Red
1 28 ounce can diced tomatoes
1 cup chicken stock

Method

Season pork with the rosemary, thyme, pepper, and salt
Heat oil in a large large Dutch over over medium-high heat
Sear pork in the hot oil until well browned on all sides, about 10 minutes
Stir onion and carrot into pot; cook until onion is soft, about 3 minutes
Add the garlic and cook until fragrant, about 1 minute
Pour in the Somerset Ridge Ruby Red; stir, scraping the bottom of the pot to release any browned bits from the bottom
Stir in the tomatoes and stock
Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes
Serve over Polenta