Slow Cooker Pork Ragu with Creamy Polenta
This tender, slow-cooked, pork ragu is simmered in a rich tomato and herb sauce. The meat and sauce develop a wonderful, deep flavor from wine, garlic, and infused aromatics. Paired with creamy, buttery polenta, it’s a rustic Italian-style dish that is perfect for cozy nights or impressing dinner guests.
Slow Cooker Pork Ragu with Creamy Polenta
Serves 4-6
Pork Ragu Ingredients:
1 onion, diced
3 stalks celery, sliced
3 carrots, sliced
3 cloves garlic
2 tablespoons Olivelle Tuscan Herb Infused Olive Oil
1 can (28 oz) tomato sauce
1 can (6 oz) tomato paste
1 cup red wine 1 (1.5-2 lb) pork shoulder
Olivelle Sicilian Seasoning Salt
fresh rosemary, 1 sprig
fresh oregano, 2 sprigs
fresh thyme, 2 sprigs
1 bay leaf
Creamy Polenta Ingredients:
1 cup dried polenta
4 cups chicken broth
Kosher salt to taste
3 tablespoons butter
1/2 cup freshly grated parmesan
Directions:
1. Roughly chop the onion, celery, carrot, and garlic. Place in the bowl of a foodprocessor and mince using a pulsing technique. Scrape down the sides of the bowl often. Continue pulsing until the vegetables are finely minced. Work in batches, as needed.
2. Add 2 tablespoons olive oil to a pan and sauté the minced vegetables until softened and the onions are fragrant. Add the sautéed veggies to a slowcooker along with the tomato sauce, tomato paste, andred wine. Stir to combine.
3. Cut the pork shoulder into 4-5 smaller chunks. Season all sides generously with seasoning. Nestle the pork into the sauce in the slow cooker and add the fresh herbs and bay leaf.
4. Cook in the slow cooker for 8 hours on low or 4 hours on high until the pork is cooked through and tender. Remove the cooked pork and shred with two forks. Return to the sauce.
Make the Creamy Polenta:
5. Meanwhile, prepare the polenta. Use a 1:4 polenta to liquid ratio. Bring the chicken stock to a boil in a medium-sized sauce pan. Once boiling, whisk in the polenta. Whisk vigorously until the mixture begins to thicken -- this helps to ensure there is no clumping. Turn to low, cover, and simmer until the polenta is tender. Stir every 5 minutes while cooking, about 25-30minutes altogether. Once smooth and tender, turn offthe heat and mix in thebutter and cheese. Add salt according to taste.
6. Serve the pork ragu on a bed of polenta and garnish with more grated parmesan cheese and a few leaves of fresh thyme.