Prepare your Creamy Pork Ragu the most Italian Way!

4 min read

Pork Ragu With Creamy Polenta

‘Creamy Pork Ragu’ the perfect dish for all those who love the Italian taste and wine. This dish is rich with that great Italian taste which makes them proud of their creativity.

You will come to know that all the effort and the time this dish demand is worth it at the end. It is absolutely the showstopper dish for any special occasion. The pork is braised in deliciously prepared  Italian stew and with red wine.

The aroma itself creams the Italian touch. The meat is fork-tender and is served with creamy polenta. There is nothing that can replace this warm and comforting meal.

You can find two ways to reach the goal of pork ragu. Both are explained in the simplest way, and you will find yourself loving the process.

Let’s start with the ingredients and make sure you are gathering those of high quality. It all matters when coming to a ridiculously awesome dish.

Creamy Pork Ragu


For pork:

  • 3 pounds pork shoulder (skinless and boneless) cut the pork into 3 pieces
  • ½ cup red wine (full-bodied)
  • 1 can whole peeled tomato (28-ounce)
  • 1 onion (large; chopped)
  • 6 cloves garlic (chopped)
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 2 tbsp tomato paste
  • 1 tbsp vegetable oil
  • 2 bay leaves
  • 1 tsp kosher salt
  • 1 tsp ground pepper 

Creamy Pork Ragu

For Polenta and assembly:

  • 1½ cups coarse polenta
  • ½ cup Parmesan (save some more for serving)
  • ¼ cup unsalted butter
  • ½ cup parsley leaves (chopped)
  • 2 tbsp olive oil
  • 1 tsp ground black pepper
  • 1 tsp kosher salt

Also Read: Pork Bok Choy and Vermicelli Soup

Steps to Follow:


  • First season the pork with salt and pepper.
  • In a large pot, heat the oil over medium heat.
  • Cook the pork for 12 minutes (turn often) until it becomes evenly browned.
  • When done, transfer the pork to a platter.
  • Pour off the drippings.
  • Now, wipe out any burnt pieces from the pot leaving small golden brown pieces. This is to save the sauce from tasting bitter when finished.
  • Add garlic and onion to the pot.
  • Stir occasionally and cook for 15 minutes until the onion is caramelized and brown.
  • Add tomato paste and cook for 8 minutes. Stir occasionally and cook until it turns darkened color.
  • Scrape up the browned bits and add the wine into it.
  • Cook for almost 8 minutes until they are reduced into half.
  • Add tomatoes and crush them with your hands while cooking.
  • Add rosemary, thyme and bay leaf along with 2 cups of water.
  • Now, add the pork with the accumulated juices on the platter.
  • Season with salt and pepper.
  • Bring the liquid in the pot to boil.
  • Reduce the heat and simmer with partially covering the pot.
  • Cook for 2½ -3until the pork is tender and is falling apart.
  • Let the sauce get thickened and the flavors are melded.
  • With the help of 2 forks, break up the pork into pieces or even shred it if you like.
  • Taste and season with salt and pepper if needed.
  • Let the pork cool and cover it and let it chill in the sauce.

Polenta and assembly:

  • Add six cups of water in a big pot.
  • Salt the water and bring the water to boil.
  • Whisk constantly and slowly add the polenta.
  • Reduce the heat to medium-low.
  • Cook for 25 minutes until the polenta is creamy and tender.
  • Remember to whisk constantly.
  • If the polenta becomes too thick soon, add more water to loosen and continue cooking.
  • Add butter and parmesan and whisk until they are melted.
  • Season with salt and pepper.
  • Spoon the polenta into bowls/platter with pork on the top.
  • Scatter the parmesan and parsley over the top.
  • And drizzle with oil.
  • Serve hot.

Pork Ragu With Creamy Polenta


  • 1½ pounds pork shoulder (boneless and cut it into two pieces)
  • ½ onion (medium; diced)
  • 1 carrot (peeled and diced)
  • 1 stalk celery (diced)
  • ½ cup vegetable broth
  • 1 can fire roasted crushed tomatoes (14.5 oz)
  • 1 clove garlic (minced)
  • 1½ tsp red wine vinegar
  • 1 sprig rosemary
  • ¼ tsp black peppercorns
  • ½ tsp oregano (dried)
  • 1/8 tsp ground cloves
  • ¼ tsp ground nutmeg
  • 6 cups lacinato kale leaves (packed; torn)
  • 1/3 cup currants (dried)
    {put the currants in a bowl and cover them with hot water. Let it plump of about 10 minutes. Then drain)
  • 2 tbsp olive oil
  • 1 bay leaf
  • 1 tsp sea salt
  • 1 tsp ground black pepper

Creamy Pork Ragu

Pic Credit:

Creamy Polenta:

  • 1 ½ cups polenta
  • ½ cup Asiago cheese (grated) with rosemary
  • 4 tbsp butter (unsalted)
  • 1 tsp ground black pepper
  • 1 tsp olive oil
  • 1 tsp sea salt

Steps to Follow: 

  • Season the pork with salt and pepper.
  • Toss to coat.
  • Heat the oil in a pot over medium-high heat.
  • In batches arrange the pork as a single layer.
  • Cook the pork until it is brown in color.
  • Remember to turn occasionally.
  • Remove the pork from the pot and keep it aside.
  • Remove all but 2 tablespoons of fat from the pot.
  • Add carrot, onion, celery, and garlic
  • Cook for about 8 minutes over medium heat.
  • Make sure you occasionally stir while cooking.
  • Cook until the ingredients become tender,
  • Now return the pork along with the accumulated juiced into the pot.
  • Add the tomatoes, vegetable broth, red wine vinegar, fresh rosemary, bay leaf, oregano, peppercorns, nutmeg, and the ground cloves to the pot with enough water to cover the pork.
  • Bring the water to boil and then reduce the heat to medium.
  • Cover the pot and simmer it until the pork is tender i.e. for about 1½ hours.
  • Once done remove from the heat.
  • Discard the bay leaves and shred the pork with the help of two forks.
  • Again cook for about 10 minutes over medium heat (uncovered) until the ragu gets thicken.
  • Add the kale and currants and simmer for a minute until the kale wilts.
  • Now season with the additional salt and pepper. 

For the creamy polenta:

  • Add 6 cups of water into a large pot.
  • Add salt to the water and bring it to boil.
  • Slowly add in the polenta.
  • Now reduce the heat to medium-low.
  • Cook for about 20-25 minutes until it gets thickened.
  • Remember to whisk constantly while cooking.
  • Once done remove from the heat.
  • Add butter and Asiago cheese.
  • Stir well to combine.
  • Now season with salt and pepper.
  • Serve hot with the pork ragu.

Also Read: Taco Tuesday With Honey Butter Chicken Saucy Beans Tacos

This is a perfect crowd-pleasing dish which will grab your heart with its elegance and the grace of wine. Makes sure you have the perfect wine which compliments the bold flavors of the meaty ragu.

The wine and the meat are absolutely heavenly. Also, the pork for this dish can be prepared like several days in advance, let’s just say about five days ahead. It can be stored in an airtight container in the refrigerator.

But the polenta should be served straightaway after cooking. It will thicken if stored in the refrigerator. The polenta can be substituted with pasta which is also a beautiful combination.

We always love to hear from our reader about our recipes and suggestions. If you have another stellar recipe with you, please do share with us.

Let us know whether you liked today’s our cooking ideas. Feel free to comment below with your responses and feedback.

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