Rich & Hearty Ragù with Paremsan Polenta

Rich & Hearty Ragù with Paremsan Polenta

From Modena with love! This hearty ragù is warm and comforting, served over creamy polenta. Our Gold Label Balsamic Vinegar adds a perfect sweetness and depth to the ragù, with the zestiness balancing out the flavor for a perfect finish.

Time: 3 hrs Level: More challenging Serves: 6
Pairs Perfectly With
Gold Label Balsamic Vinegar of Modena
Mazzetti Originale Balsamic Vinegar of Modena Gold Label Signature Series 8.45 FL OZ
Tips from a Master

For an even more luxurious finish, add a few drops of our Black Label to finish each bowl and if you've got any left over Ragù, it will keep in the fridge and taste great over pasta!

Shopping List

1.2kg skinless boneless pork shoulder (or pork cheeks) cut into 3 pieces and seasoned with salt and pepper

1 tbsp vegetable oil

1 large onion finely chopped

6 garlic cloves finely chopped

1 large carrot peeled diced

1 stick of celery diced

70ml Mazzetti Balsamic Vinegar of Modena

2 tbsp tomato paste

125ml full-bodied red wine

2 x 400g ounce can crushed tomatoes

2 cups chicken stock

4 sprigs thyme

2 sprigs rosemary

2 bay leaves

240g coarse polenta (not quick-cooking)

60g unsalted butter

90g grated parmesan plus more for serving

freshly ground black pepper

handful of chopped fresh parsley for finishing

2.5 lbs skinless boneless pork shoulder (Boston butt) cut into 3 pieces and seasoned with salt and pepper

1 tbsp vegetable oil

1 large onion finely chopped

6 garlic cloves finely chopped

1 large carrot peeled diced

1 stick of celery diced

¼ cup Mazzetti Balsamic Vinegar of Modena

2 tbsp tomato paste

½ cup full-bodied red wine

1 28-ounce can crushed tomatoes

2 cups chicken stock

4 sprigs thyme

2 sprigs rosemary

2 bay leaves

1½ cups coarse polenta (not quick-cooking)

¼ cup unsalted butter

½ cup grated Parmesan (from about 2 ounces) plus more for serving

Freshly ground black pepper

handful of chopped fresh parsley for finishing

  • Step 1.

Season pork with salt and pepper. Heat oil in a large, heavy pot over a medium heat. Cook the pork for 10-12 minutes, turning often until evenly browned. Transfer to a plate.

  • Step 2.

Add the onion and garlic to the pot and cook for 8-10 minutes, stirring occasionally, until the onion is starting to brown and caramelize. Add the carrot, celery, Balsamic Vinegar and tomato paste and cook, stirring occasionally, until slightly darkened in color.

  • Step 3.

Add wine and cook for 5 minutes or until the liquid is reduced by about half.

  • Step 4.

Add the stock, tomatoes, thyme, rosemary, bay leaves and the pork with any juices; season with salt and pepper and bring to the boil before reducing the heat and simmering, partially covered, until pork is fall-apart tender and the sauce is thickened. This should take approximately 2½ hours.

  • Step 5.

Bring 6 cups salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low. Cook, whisking often, until polenta is tender and creamy, about 20–25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking). 

  • Step 6.

Add butter and ½ cup Parmesan to polenta and whisk until melted; season with salt and pepper and spoon into bowls and top with the pork that you have shredded slightly using two forks. Scatter parsley and more Parmesan over the top.

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