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The dish is served no a plate and garnished with basil and cheese.

San Marzano Pork Ragu

Given enough time and the right ingredients, like our DOP San Marzano Tomatoes, tough pork shoulder transforms into delicious, fall-apart-goodness and a silky sauce perfect for pasta and polenta. Save this recipe for a slow Sunday; this recipe is sure to impress.

INGREDIENTS

DIRECTIONS

  1. Season pork with salt and pepper. Heat oil in a large heavy pot over medium heat. Cook pork, turning often until evenly browned, 10-12 minutes. Transfer to a platter and pour off drippings.
  2. Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12-15 minutes. Add tomato paste and cook, stirring occasionally, 5-8 minutes.
  3. Add wine and cook, scraping up any browned bits, until reduced by half, 5-8 minutes.
  4. Add tomatoes, crushing with your hands as you go, then add basil, oregano and bay leaves. Stir in 2 cups of water. Add pork with any juices accumulated on the platter, season with salt and pepper.
  5. Bring liquid to a boil, then reduce heat and simmer, covered until pork is falling apart tender, sauce is thickened and flavors have melded, 2 ½ to 3 hours.
  6. Using 2 forks, break up pork into pieces, taste and season with salt and pepper.
  7. Meanwhile, cook polenta according to package instructions. Stir in butter and cheese.
  8. Spoon polenta into bowls and top with pork and sauce.

San Marzano Pork Ragu

Given enough time and the right ingredients, like our DOP San Marzano Tomatoes, tough pork shoulder transforms into delicious, fall-apart-goodness and a silky sauce perfect for pasta and polenta. Save this recipe for a slow Sunday; this recipe is sure to impress.