Rich & Hearty Ragù with Paremsan Polenta

• 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.