|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.|
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.
- 3 lbs. skinless pork shoulder (Boston butt)
- Kosher salt and freshly ground black pepper
- 1 tablespoon DeLallo Extra Virgin Olive Oil
- 1 large onion, chopped
- 2 cloves of garlic
- 2 tablespoons DeLallo Tomato Paste
- ½ cup full-bodied red wine
- 2 cups of water
- 1 28-ounce can DeLallo San Marzano Style Whole Peeled Tomatoes
- ½ cup basil, chopped
- 1 tablespoon oregano
- 2 bay leaves
- 1 9.2-ounce box DeLallo Instant Polenta
- 4 ½ cups broth
- ¼ cup butter
- ½ cup DeLallo Grated Parmesan
- 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.
- 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.
- Add wine and cook, scraping up any browned bits, until reduced by half, 5-8 minutes.
- 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.
- 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.
- Using 2 forks, break up pork into pieces, taste and season with salt and pepper.
- Meanwhile, cook polenta according to package instructions. Stir in butter and cheese.
- Spoon polenta into bowls and top with pork and sauce.