Pork Shoulder Tomato Ragu with Cheesy Corn Polenta | Butterscotch Blondie Bars
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Originating from the Emilia-Romagna region of Italy, pork ragu is a traditional dish that showcases the rich flavors of slow-cooked meat in a savory sauce. It is often served with polenta, a staple of Northern Italian cuisine, which adds a comforting, creamy element to the meal. This dish is a celebration of rustic Italian cooking, where simple ingredients are transformed into a hearty feast. Today, variations can be found worldwide, with many adapting the dish to local tastes and available ingredients.
Ingredients
- ●pork shoulder
- ●olive oil
- ●onion
- ●carrot
- ●celery
- ●garlic
- ●tomato paste
- ●canned tomatoes
- ●red wine
- ●bay leaves
- ●thyme
- ●salt
- ●black pepper
- ●cornmeal
- ●water
- ●milk
- ●parmesan cheese
- ●butter
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.
- 3Stir in minced garlic and cook for 1 minute until fragrant.
- 4Add pork shoulder, browning on all sides, about 8-10 minutes.
- 5Mix in tomato paste and cook for 2-3 minutes, stirring.
- 6Pour in red wine, scraping up any browned bits; simmer until reduced by half.
- 7Add canned tomatoes, bay leaves, thyme, salt, and pepper; stir to combine.
- 8Cover and simmer on low heat for 2-3 hours until pork is tender and easily shredded.
- 9Remove bay leaves and shred pork with two forks; stir back into sauce.
- 10For the polenta, bring water and milk to a boil in a saucepan.
- 11Slowly whisk in cornmeal, reducing heat to low; cook, stirring frequently, for 20-25 minutes until thickened.
- 12Stir in butter and parmesan cheese until melted and creamy.
- 13Serve ragu over polenta, garnished with additional cheese if desired.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast adds a cheesy flavor with fewer calories.
pork shoulder
Healthier: chicken thighs
Cheaper: ground beef
Chicken thighs are leaner, while ground beef is often less expensive.
Techniques
sautéingbraisingwhisking
Equipment
large potsaucepanwhiskwooden spoon
🌶️🌶️🌶️LowContains Alcoholmilkgluten
Also Known As
Ragù di Maiale con Polenta Formaggiata
Ingredients
- ●2 lbs pork shoulder, cut into chunks
- ●1 can (28 oz) crushed tomatoes
- ●1 medium onion, diced
- ●4 cloves garlic, minced
- ●2 carrots, diced
- ●2 celery stalks, diced
- ●1/2 cup red wine
- ●1 tsp dried oregano
- ●1 tsp dried basil
- ●1/2 tsp red pepper flakes
- ●2 tbsp olive oil
- ●Salt and pepper to taste
- ●Fresh basil for garnish (optional)
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Season the pork shoulder chunks with salt and pepper, then add to the pot. Brown the pork on all sides, about 5-7 minutes.
- 3Remove the pork from the pot and set aside.
- 4In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
- 5Add the minced garlic and cook for an additional minute until fragrant.
- 6Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for 2-3 minutes.
- 7Stir in the crushed tomatoes, oregano, basil, and red pepper flakes. Return the pork to the pot and mix well.
- 8Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for 2-3 hours, or until the pork is tender and easily shredded.
- 9Once cooked, shred the pork in the sauce using two forks and stir to combine.
- 10Serve hot, garnished with fresh basil if desired.
Equipment
Large potWooden spoonMeasuring cupsMeasuring spoons
🌶️🌶️🌶️Low
Ingredients
- ●1 cup cornmeal
- ●4 cups water
- ●1 tsp salt
- ●1 cup shredded cheddar cheese
- ●1/2 cup grated Parmesan cheese
- ●2 tbsp butter
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
- ●1/4 cup chopped fresh parsley (for garnish)
Instructions
- 1In a large pot, bring 4 cups of water to a boil.
- 2Add 1 tsp of salt to the boiling water.
- 3Gradually whisk in 1 cup of cornmeal, stirring constantly to prevent lumps.
- 4Reduce heat to low and cook for about 20-25 minutes, stirring frequently until the polenta thickens.
- 5Once thickened, remove from heat and stir in 2 tbsp of butter, 1 cup of shredded cheddar cheese, and 1/2 cup of grated Parmesan cheese until melted and well combined.
- 6Season with 1/4 tsp black pepper and 1/4 tsp garlic powder, mixing well.
- 7Pour the polenta into a greased baking dish or spread it out on a parchment-lined baking sheet.
- 8Let it cool for about 10 minutes, then cut into squares or shapes as desired.
- 9Optionally, you can broil the polenta squares for 5 minutes to get a crispy top.
- 10Serve warm, garnished with chopped fresh parsley.
Equipment
large potwhiskbaking dish or baking sheetspatula
Ingredients
- ●1 cup unsalted butter, melted
- ●1 cup brown sugar, packed
- ●1/2 cup granulated sugar
- ●2 large eggs
- ●2 tsp vanilla extract
- ●2 cups all-purpose flour
- ●1/2 tsp baking powder
- ●1/4 tsp salt
- ●1 cup butterscotch chips
Instructions
- 1Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until well combined.
- 3Add the eggs and vanilla extract to the sugar mixture and beat until smooth.
- 4In a separate bowl, whisk together the flour, baking powder, and salt.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Fold in the butterscotch chips until evenly distributed throughout the batter.
- 7Pour the batter into the prepared baking pan and spread it evenly.
- 8Bake in the preheated oven for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- 9Remove from the oven and let cool in the pan for about 10 minutes before cutting into bars.
- 10Serve warm or at room temperature.
Equipment
9x13 inch baking panmixing bowlswhiskspatulameasuring cupsmeasuring spoons
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