Pork Ragu With Creamy Sage Polenta Recipe

Recipe By Slurrp

Pork Ragu with Creamy Sage Polenta is a comforting and flavorful Italian dish. The tender pork is slow-cooked in a rich tomato sauce, resulting in a melt-in-your-mouth texture. The creamy sage polenta adds a deliciously smooth and herby element to the dish. This hearty meal is perfect for a cozy dinner or a special occasion.

4.2
15 Rating -
Rate
Non Vegdiet
2hr 30minstotal
20minsPrep
2hr 10minsCook
2hr 30m.total
20m.Prep
2hr 10m.Cook
Pork Ragu With Creamy Sage Polenta
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Ingredients for Pork Ragu With Creamy Sage Polenta Recipe

  • 0.33 tablespoon Olive Oil
  • 0.17 Onion, Finely Chopped
  • 0.33 Carrots, Finely Chopped
  • 0.33 Celery Stalks, Finely Chopped
  • 0.33 pound Pork Shoulder, Cut Into Chunks
  • 0.17 can Crushed Tomatoes
  • 0.17 cup Chicken Broth
  • 0.08 cup Red Wine
  • As required Salt And Pepper To Taste
  • 0.17 teaspoon Dried Italian Herbs
  • 0.17 cup Polenta
  • 0.67 cup Water
  • 0.33 tablespoon Butter
  • 0.08 cup Grated Parmesan Cheese
  • 0.33 tablespoon Fresh Sage, Chopped
  • as per your need Additional Grated Parmesan Cheese And Fresh Sage Leaves For Garnish

Directions: Pork Ragu With Creamy Sage Polenta Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until softened.
  • STEP 2.Add the pork shoulder and brown on all sides. Pour in the crushed tomatoes, chicken broth, and red wine. Season with salt, pepper, and dried herbs.
  • STEP 3.Cover the pot and simmer on low heat for 2-3 hours, until the pork is tender and easily shreds with a fork.
  • STEP 4.While the pork is cooking, prepare the creamy sage polenta. In a separate pot, bring water to a boil. Slowly whisk in the polenta and reduce the heat to low.
  • STEP 5.Cook the polenta for about 20 minutes, stirring occasionally, until it thickens. Stir in butter, grated Parmesan cheese, and chopped fresh sage.
  • STEP 6.Once the pork is done, remove it from the pot and shred it using two forks. Return the shredded pork to the pot and stir it into the sauce.
  • STEP 7.Serve the pork ragu over the creamy sage polenta, garnished with additional grated Parmesan cheese and fresh sage leaves.

Cooking Tips

  • For extra flavor, sear the pork shoulder before adding it to the pot.
  • If the ragu is too thick, add a splash of chicken broth or water to thin it out.
  • Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days.
  • The creamy sage polenta can be made ahead of time and reheated before serving.

Storage and Serving

  • Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat the ragu, place it in a saucepan over medium heat, stirring occasionally until heated through.
  • Serve the pork ragu over the creamy sage polenta, garnished with additional grated Parmesan cheese and fresh sage leaves.
Nutrition
value
614
calories per serving
35 g Fat59 g Protein12 g Carbs4 g FiberOther

Current Totals

  • Fat
    35g
  • Protein
    59g
  • Carbs
    12g
  • Fiber
    4g

MacroNutrients

  • Carbs
    12g
  • Protein
    59g
  • Fiber
    4g

Fats

  • Fat
    35g

Vitamins & Minerals

  • Calcium
    146mg
  • Iron
    7mg
  • Vitamin A
    761mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    62mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    30mg
  • Vitamin E
    2mg
  • Copper
    2mcg
  • Magnesium
    112mg
  • Manganese
    < 1mg
  • Phosphorus
    573mg
  • Selenium
    100mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp