Pork ragu over creamy polenta

Recipe from: 27 May 2015
recipes, pork, polenta

Ingredients 14
Servings 6
Time 00:25

Ingredients

  • 500
    g
    pork fillet
  • 10
    ml
    olive oil
  • 1
    large onion, chopped
  • 4
    garlic cloves, finely chopped
  • 70
    g
    tomato paste
  • 200
    ml
    red wine
  • 1
    can chopped tomatoes
  • 10
    ml
    thyme
  • 10
    ml
    rosemary
  • 350
    ml
    polenta
  • 1.5
    l
    water
  • 60
    ml
    Parmesan, grated
  • 60
    ml
    butter
  • 100
    ml
    fresh rocket (chopped, optional)
 

Method

01:40
 

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.
 
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Read more on: pork  |  recipes
 

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