italian pork ragu over polenta recipe

Italian Pork Ragu Over Polenta

5 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course

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

Instructions
 

  • 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