![]() Made the ragu to have with pasta and it was excellent. Made this exactly as stated in the recipe, enjoyed with polenta, and as leftovers with pappardelle - one of my top 5 now, and definitely a go-to if trying to impress guests! The pay-off is a deep, rich ragu which is way more complex in flavour than the short list of ingredients suggests. Made it on a weekend, the work up-front is well worth the wait, and it’s enjoyable cooking rather than laborious. ![]() Scatter parsley and more Parmesan over top and drizzle with oil. Spoon polenta into bowls or onto a platter and top with pork. Add butter and ½ cup Parmesan to polenta and whisk until melted season with salt and pepper. 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). Whisking constantly, gradually add polenta reduce heat to medium-low. Let cool cover and chill in sauce.īring 6 cups salted water to a boil in a large pot. Using 2 forks, break up pork into pieces or shred it (your choice!) taste and season with salt and pepper. Step 5īring 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, 2½–3 hours. Add pork with any juices accumulated on the platter season with salt and pepper. Step 4Īdd tomatoes, crushing with your hands as you go, then add thyme, rosemary, and bay leaves stir in 2 cups water. Step 3Īdd wine and cook, scraping up any browned bits, until reduced by about half, 5–8 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5–8 minutes. Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12–15 minutes. Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Transfer to a platter and pour off pan drippings. Cook pork, turning often, until evenly browned, 10–12 minutes. Heat oil in a large heavy pot over medium.
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