Name: Pork ragu over creamy polenta
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 500 g pork fillet; 10 ml fresh chillies 573; 1 onion large, chopped; 4 garlic cloves, finely chopped; 70 g tomato paste; 200 ml wine red; 1 tinned tomatoes chopped; 10 ml fresh thyme; 10 ml fresh rosemary; 350 ml maize meal polenta; 1.5 l water; 60 ml parmesan cheese grated; 60 ml butter; 100 ml rocket chopped

Recipe Disclaimer

Tap for method

Ingredients (14)

500 g	pork fillet
10 ml	fresh chillies — 573
1	onion — large, chopped
4	garlic — cloves, finely chopped
70 g	tomato paste
200 ml	wine — red
1	tinned tomatoes — chopped
10 ml	fresh thyme
10 ml	fresh rosemary
350 ml	maize meal — polenta
1.5 l	water
60 ml	parmesan cheese — grated
60 ml	butter
100 ml	rocket — chopped

Tap for ingredients

Method:

Fry chopped pork fillets in olive oil until browned. Set aside.

Brown the onion in olive oil in a large pan or pot and then add the tomato paste. Fry until the paste darkens (5 – 10 minutes).

Add the wine, canned tomatoes and herbs.

Add the cooked pork fillet to the pot and cook for 5 minutes.

Reduce to a simmer, partially cover the pot with foil and leave for 90 minutes.

While the ragu is simmering, cook the polenta according to instructions.

Remove the ragu from the heat. (Stir in 250 ml water if the sauce has reduced too much).

Serve with Parmesan and freshly cut rocket over the cooked polenta.

Carb Conscious: Try this with cauliflower mash instead of polenta.

Watch the video, here.

Recipe reprinted with permission of Eskort.com.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.