Pork ragu over creamy polenta

Eskort.com
6 servings Prep: 25 mins, Cooking: 1 hr 40 mins

A comforting and delicious meal.

By Food24 May 27 2015
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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
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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.
 
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