|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|
|60 ml||parmesan cheese — grated|
|100 ml||rocket — chopped|
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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