polenta with ragu

Polenta with Pork Ragu

A delicious polenta recipe that will be the perfect dish for your family!
5 from 3 votes
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Course: Secondi
Cuisine: Italian
Keyword: polenta, ragu
Prep Time: 20 minutes
Cook Time: 1 hour
Cooking ragu: 3 hours
Servings: 8 people
Calories: 449kcal
Author: Nonna Box



  • 2 pounds pork ribs country style cut into 2 inch pieces
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons tomato paste
  • 1 large onion diced
  • 4 large garlic cloves coarsely minced
  • 1/2 cup Chianti wine
  • 1 28 oz can crushed tomatoes
  • 1 tablespoon fresh thyme
  • 2 sprigs rosemary fresh
  • 1 tablespoon fresh Italian parsley finely chopped


  • 1 1/2 cups coarse polenta uncooked
  • 3 tablespoons unsalted butter
  • 1/2 cup pecorino romano freshly grated, plus more for serving
  • 1 tablespoon salt
  • 1 teaspoon black pepper freshly ground
  • 1 tablespoon fresh Italian parsley finely chopped



  • Season the pork with salt and pepper.
  • Heat the olive oil in a large heavy pot over medium heat. Cook the pork, turning often, until evenly browned for about 10 to 12 minutes.
  • Transfer to a platter and drain off pan drippings. Wipe out any burned bits from the pot but leave the golden brown pieces to flavor the sauce.
  • Add the onion and garlic to the pan and cook stirring continuously until the onion is translucent, about 4 minutes.
  • Add the wine and cook for about 2 minutes.
  • Add the tomatoes, rosemary and thyme and season with salt and pepper to taste.
  • Bring the sauce to a boil, then reduce heat to very low and simmer for 2 1/2 to 3 hours.


  • Bring the water to a boil over medium-high heat. Add 1 tablespoon of salt.
  • While whisking gently, slowly pour the polenta into the boiling water.
  • Turn down the heat to low and whisk continuously until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring.
  • Stir vigorously every 1 minute or so, making sure to scrape the sides, bottom, and corners of the pan. Cook 30 minutes for softer polenta or 40 minutes for thicker polenta.
  • Stir in the Pecorino Romano and butter.
  • Plate the polenta covering the bottom of the plate and pour the Pork RagĂș on top. Garnish with finely chopped parsley.
  • Serve immediately.


Calories: 449kcal | Carbohydrates: 27g | Protein: 17g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 1046mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 408IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 2mg
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